Cucumber Radish Salad
Crisp, creamy, light, and refreshing – this salad is a simple side dish that is easy to make and easy to love.
Makes
Serving size
Ingredients
⅔ cup (76 grams) fresh peas, removed from their pods
1 medium (312 grams) cucumber, thinly sliced
2 (124 grams) Persian cucumbers, thinly sliced
9 large (200 grams) radishes, assorted varieties, thinly sliced
¾ cup Greek yogurt, unsweetened or unflavored, full fat
1 tablespoon lemon juice
1 teaspoon sumac
¼ cup fresh basil, cut into ribbons
2 tablespoons chives, minced
Instructions
- Set 2 cups of water in a small saucepan over high heat and bring to a boil.
- Blanch the peas for 2 minutes. Drain the peas and plunge into bowl of ice water to cool.
- Drain again and set aside.
- Combine the cucumbers, radishes and cooled peas in a bowl.
- In a separate small bowl, mix together the yogurt, lemon juice and sumac.
- Add the yogurt dressing, basil and chives to the bowl with the cucumbers, radishes, and peas. Mix until evenly combined.
- Divide the salad into 4 bowls or plates, portioning approximately ¾ cup of salad for each portion.
Cooking Tip
You may enjoy this salad immediately or allow it to chill in the fridge for a couple hours for the flavors to meld together and become more pronounced.
Recipe Contributed by FamilyCook Productions
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