This creamy cucumber radish salad is light and refreshing, perfect for a summer dinner. We made this salad with radishes, dill, and chives right from our very own garden. Later on, in the season, I imagine I could create this entire salad directly from our backyard, excluding the dressing.

If you want to learn how to grow your own radishes, I highly encourage you to read tips for growing radishes.

Dill Dressing Ingredients

Organic Plain Greek Yogurt: This salad has a creamy dressing. Instead of sour cream, I like to use organic plain greek yogurt. If you don’t have plain greek yogurt, you can substitute for sour cream as well as cut one of the two ingredients with mayonnaise.

Honey: To sweeten the dressing we use honey. Honey is a great sweetener to use instead of artificial sweetner. Bonus points if you can find local organic honey. If you don’t have honey, you can use sugar or any other sweetener you prefer.

Red White Vinegar: This is what adds a good zip to the dressing. If you don’t have red white vinegar, apple cider vinegar is a wonderful substitute.

Garlic Salt: I love anything that has a bit of garlic in it, which is why I included a little bit of garlic salt to this salad. If you don’t have garlic salt, no worries, just use garlic powder and add a little more salt.

Extra Virgin Olive Oil: A salad dressing staple. This helps the dressing form a smooth texture that blends well.

Salt & Pepper: To taste.

How to Make Cucumber Radish Salad

1. Thinly slice the radishes and English cucumbers using either a sharp knife or a mandolin.
2. Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Toss to combine.
3. In a separate bowl, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic salt, and pepper.
4. Pour the dill dressing over the radish blend and toss thoroughly to coat.
5. To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.

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