Ingredients
Scale
2 medium cucumbers, sliced
1 cup sliced radishes (about 4 medium bulbs)
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
Instructions
Peel and slice cucumbers into half-moons.
Thinly slice radishes and add to a large bowl with cucumbers.
Toss with dill, parsley, and mint.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour dressing over salad and toss gently to combine.
Notes
Use organic herbs for maximum flavor.
Add crumbled feta (dairy-free alternative optional) for extra creaminess.
Store in an airtight container in the fridge for up to 2 days.
- Prep Time: 15
- Category: Mediterranean Table
- Method: Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg