Creamy Cucumber/Radish Salad
Servings: 5 cups (serves 6)
Prep: 25 minutes; Total: 1 hour 55 minutes
Ingredients
2 long English cucumbers peels left on, thinly sliced (if using regular cucumbers, peel first)
1 bunch radishes thinly sliced
1 1/2 teaspoons salt divided
3/4 cup plain nonfat Greek yogurt
2 teaspoons white vinegar
1 teaspoon honey
1 clove garlic minced (about 1 teaspoon)
1/2 teaspoon black pepper
1 tsp dried dill
1 tsp dried chives
Instructions
In a medium bowl, place the cucumbers and radishes. Sprinkle with 1 teaspoon salt and stir to combine. Cover and let sit 30 minutes. This step is crucial to ensure your salad does not become watery.
Pour the cucumbers and radishes into a colander and stir, draining out as much of the water as you can. Transfer to a dry bowl.
In a separate bowl or large measuring cup, whisk together the Greek yogurt, vinegar, honey, garlic, pepper, dill, chives, and remaining 1/2 teaspoon salt. Pour half of the dressing over the cucumbers and radishes and stir to combine. Continue adding additional dressing until you reach your desired creaminess. You want the vegetables to be well coated but not soggy.
Refrigerate for 1 hour before serving.
Nutrition
Serving: 1(of 6), generous 3/4 cup
Calories: 48kcal
Carbohydrates: 7g
Protein: 4g
Fat: 1g
Cholesterol: 2mg
Fiber: 1g
Sugar: 4g

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