Radish Cucumber Salad

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Radish Cucumber Salad! For a scrumptious salad that satisfies the desire for crunchiness and color, these few wholesome ingredients practically transport themselves on a magic carpet ride from farm-to-table. No matter what time of year the calendar on the refrigerator affirms, every bite of cucumbers and radishes shift your mind to a taste of Springtime. Refresh, recharge, and renew yourself with feelings you can’t ignore.



3 cups baby cucumbers, skin on, sliced

1 cup radishes, thinly sliced

2 tablespoons fresh dill weed

2 tablespoons olive oil

2 tablespoons lemon juice

1/4 teaspoon sea salt

1/8 teaspoon black pepper


In a mixing bowl, combine sliced baby cucumbers and thinly sliced radishes. Gently toss. Add fresh dill. Set aside. In a small bowl, whisk together olive oil, lemon juice, sea salt, and black pepper until incorporated. Pour the dressing over the cucumber-radish mixture. Allow it to marinate for 10 minutes before serving.

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