Go Back
–+ servings
Cucumber and radish salad.

Cucumber Radish Salad With Dill Dressing

Keri Bevan
Crisp and refreshing, this cucumber radish salad with creamy avocado, tangy olives, and a zesty dill vinaigrette is a delightful way to welcome the spring season. Bursting with vibrant colors and flavors, each bite is a celebration of the season's bounty.
4.67 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course lunch, Salad
Cuisine American
Servings 4 servings as a side
Calories 222 kcal

Ingredients
  

  • 1 large cucumber I used an English cucumber
  • 1 bunch of radishes
  • 1 avocado
  • ½ cup sliced black olives

Dill Vinaigrette Dressing

  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1½ tablespoons apple cider vinegar
  • 2 teaspoons maple syrup or agave nectar
  • 2 tablespoons fresh dill finely chopped
  • 1 garlic clove finely minced
  • Salt and black pepper to taste
  • lemon zest optional garnish

Instructions
 

  • Start by preparing the cucumber ribbons. Use a vegetable peeler or a mandolin slicer to slice the cucumber lengthwise into thin ribbons. Place the cucumber ribbons in a large bowl.
  • Rinse the radishes and trim off the root and stem ends. Slice the radishes thinly and add them to the bowl with the cucumber ribbons.
  • Cut the avocado in half and remove the pit. Scoop out the flesh with a spoon and slice it thinly. Add the avocado slices to the bowl with the cucumber and radishes.
  • Add the sliced black olives to the bowl with the other ingredients.
  • In a small bow, whisk together the white wine vinegar, maple syrup Dijon mustard, chopped dill and salt and pepper.
  • While whisking constantly, slowly drizzle in the olive oil. Continue whisking until the dressing is emulsified and smooth.
  • Pour the dressing over the cucumber, radish, avocado, and black olive mixture in the bowl. Toss gently to coat everything evenly with the dressing.
  • Serve the cucumber radish salad immediately, garnished with additional chopped fresh dill if desired.

Notes

Storage Instructions
Keep the salad and the dressing separate if you're making this salad ahead. Store the salad and the dressing separately in airtight containers. This will help prevent the salad from getting soggy and the dressing from making everything else in the container oily. Add the avocado right before serving. Store in an airtight container in the fridge for up to 2 days.

Nutrition

Calories: 222kcalCarbohydrates: 10gProtein: 2gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 283mgPotassium: 382mgFiber: 4gSugar: 4gVitamin A: 235IUVitamin C: 8mgCalcium: 34mgIron: 1mg
Keyword cucumber radish salad
Tried this recipe?Let us know how it was!