Cucumber Radish Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

1 English cucumber (or 4 mini cucumbers)

1 cup radishes (thinly sliced)

¼ cup red onion (thinly sliced or diced)

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoon fresh dill (chopped (or 1 teaspoon dried)

¼ teaspoon salt (or to taste)

⅛ teaspoon pepper (or to taste)

Directions

In a large bowl, whisk olive oil, vinegar, dill, salt, and pepper.

Slice the cucumber ¼-inch thick using a mandoline or sharp knife.

To the bowl with the dressing, add the sliced cucumber, radishes and onion. Toss to coat. Season with salt and pepper to taste.

Refrigerate for at least 30 minutes or up to 4 hours.

Nutrition

• Calories: 83 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Sodium: 159 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 1 g