Dewy Dill Radish Cucumber (Print Version)
# Ingredients:
→ Radish Cucumber Salad
01 -
About 12 to 16 radishes (roughly 1/2 lb or 226 g), sliced thin—around 1/8th-inch pieces
02 -
6 small Persian or mini cucumbers, cut into 1/8th-inch slices
03 -
1 tbsp (3 g) chopped fresh chives
04 -
3 tbsp (9 g) fresh dill, chopped finely
05 -
Ground black pepper to suit your taste
06 -
Sea salt flakes to your liking
→ Honey Mustard Vinaigrette
07 -
1/4 cup (60 ml) of olive or avocado oil, your preference
08 -
3 tbsp (45 ml) of honey—adjust to how sweet you like it
09 -
1 tsp of white wine vinegar
10 -
3 tbsp (45 ml) grainy mustard
11 -
1/4 tsp of ground black pepper
12 -
A pinch of coarse salt for balance
13 -
1 to 2 tbsp (15 to 30 ml) fresh lemon juice to suit your preference
# Instructions:
01 -
Toss the slices of radish and cucumber into a big bowl. Stir in the fresh dill and chive bits evenly, and sprinkle in your sea salt and black pepper to suit your taste.
02 -
In a medium-sized bowl, mix up the oil, mustard, honey, lemon juice, vinegar, black pepper, and a pinch of salt. Stir until everything feels smooth and blended.
03 -
Pour the dressing generously over the radish and cucumber mix. Toss gently until every piece is coated. Try a bite and add more seasoning as needed.
04 -
Put some plastic wrap or a lid over the salad bowl and leave it in the fridge for about 30 minutes. This lets the flavors hang out and get cozy. Serve chilled for the best taste.
# Notes:
01 -
Crisp, fresh, and so light—this salad is great for outdoor gatherings or just a quick side dish.
02 -
Keep it in a sealed container in the fridge; it’ll stay fresh for 4-5 days.