Description
This Cucumber Radish Salad with Dill and Lemon Zest is a crisp, colorful, and refreshing summer side dish. Made with fresh cucumbers, radishes, shallots, and dill, then tossed in a tangy lemon vinaigrette, it’s vegan, quick to prepare, and perfect for picnics, potlucks, or weekday meals.
Ingredients
1 medium English cucumber (300 g / 10.5 oz)
7–8 medium red radishes (200 g / 7 oz)
1 shallot, thinly sliced (50 g / 1.7 oz)
2 cloves garlic, minced
2 Tbsp fresh dill, chopped
1 Tbsp fresh lemon zest (optional garnish)
For the lemon vinaigrette:
¼ cup citrus or apple cider vinegar
¼ cup extra virgin olive oil
1 Tbsp fresh lemon juice
1 Tbsp maple syrup
1 tsp Dijon mustard
Salt & pepper to taste
Instructions
Prep vegetables: Rinse cucumbers and radishes, then pat dry. Slice thinly using a knife or mandolin. Peel and thinly slice the shallot, mince the garlic, and chop the dill.
Mix salad: In a large bowl, combine cucumber, radishes, shallot, garlic, and dill.
Make vinaigrette: In a separate bowl, whisk together vinegar, olive oil, lemon juice, maple syrup, mustard, salt, and pepper until emulsified.
Combine: Pour the dressing over the veggies and toss gently to coat everything.
Garnish and serve: Sprinkle extra dill, lemon zest, and a bit of cracked pepper on top. Serve chilled or at room temperature.
Notes
Use a mandolin for super-thin, even slices.
Maple syrup can be swapped with honey or left out for a tangier dressing.
Best served fresh within 2–3 hours for optimal crunch.
Store in an airtight container for up to 2 days; dressing separately if making ahead.
Add-ins like red pepper flakes, bell peppers, or shredded carrots can add variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw / No-Cook
- Cuisine: Mediterranean-Inspired