Quick cucumber and radish salad with dill

Quick cucumber and radish salad with dill: a fresh, creamy salad with natural yoghurt, lemon juice and olive oil – cool, crunchy and made in a few minutes.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 120 kcal per serving
• Protein: 6 g
• Fat: 6 g
• Carbs: 10 g

Ingredients

• 1 cucumber
• 1 bunch of radishes
• 1 squeeze of lemon juice
• 3 tbsp natural yoghurt
• 1 tbsp dill
• 1 tsp olive oil
• Salt and pepper

Method

You’ll need: chopping board · knife · mixing bowl

1. Wash the cucumber, radishes and dill thoroughly and dry them well. Halve the cucumber lengthways if needed.
2. Cut the cucumber and radishes into thin, bite-sized slices or pieces. Finely chop the dill.
3. Stir the natural yoghurt with the lemon juice, olive oil, salt, pepper and dill in a bowl until smooth.
4. Add the cucumber and radishes to the dressing and mix carefully until the veg is evenly coated.
5. Leave the salad to stand briefly so the flavours come together. Taste again before serving.
6. Spoon into bowls and serve straight away. If you like, scatter a little fresh dill over the top at the end.

Good to know

A salad like this can turn a so-so day around. Fresh, cool and pleasantly creamy without being heavy. Just right when it needs to be quick.

Swaps

Natural yoghurt → Greek yoghurt (also provides protein, creamier) | dill → parsley (also provides vitamin C and plant compounds) | lemon juice → apple cider vinegar (fresh acidity, a little milder) | olive oil → avocado oil (similarly mild, with monounsaturated fatty acids)

Allergens

Contains milk (natural yoghurt). Usually well suited to children if the radishes aren't too peppery; in pregnancy it's fine as long as you use pasteurised yoghurt.