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Summer Cucumber and Radish Salad

This salad features crisp, cool cucumbers and peppery radishes sliced thinly to highlight their fresh flavors. It is dressed with a light mixture of sour cream and lemon juice, resulting in a crunchy, refreshing dish with a vibrant appearance. The combined textures of the vegetables create a crisp, juicy, and slightly spicy bite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cucumbers preferably seedless and thinly sliced
  • 1 cup radishes thinly sliced
  • 2 tablespoons sour cream full-fat or low-fat
  • 1 tablespoon lemon juice freshly squeezed
  • to taste salt preferably sea salt
  • to taste black pepper freshly ground

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Spoon or whisk

Method
 

  1. Slice the cucumbers thinly using a sharp knife or mandoline, aiming for even, translucent rounds.
  2. Thinly slice the radishes into rounds, capturing their vibrant red and white marbling.
  3. Combine the sliced cucumbers and radishes in a mixing bowl, tossing them gently to distribute evenly.
  4. In a small bowl, whisk together the sour cream and lemon juice until smooth and slightly tangy.
  5. Pour the dressing over the vegetable mixture and toss gently to coat all slices evenly.
  6. Season with salt and freshly ground black pepper to taste, then give the salad one final gentle toss.
  7. Transfer the salad to a serving plate or bowl, and serve immediately for maximum crunch.

Notes

For an extra layer of flavor, sprinkle with chopped fresh dill or add capers before serving.