Introduction
Hey there, friend! You know those sunny spring or summer days when you just crave something bright, fresh, and simple? Something that reminds you of a farmer’s market haul or veggies straight from the garden? That’s exactly what this Dewy Dill Delight Radish and Cucumber Salad is all about. It’s not just a salad; it’s a burst of crispness and flavor that comes together in minutes. Forget complicated recipes – this one is so easy, you’ll wonder why you haven’t been making it forever. It’s the perfect side dish for a BBQ, a light lunch, or just because you want something utterly refreshing.
Why You’ll Love This Recipe
- Fast: Seriously speedy! We’re talking chop, whisk, and toss – you’ll be enjoying this in under 15 minutes.
- Easy: No fancy techniques or equipment needed. If you can use a knife (or even a simple vegetable slicer!), you can make this.
- Giftable: Pack the dressing and salad separately, and it’s a lovely, fresh dish to bring to a potluck or picnic (just dress right before serving!).
- Crowd-Pleasing: Even folks who think they don’t like radishes often fall for their peppery crunch in this salad. The fresh dill and tangy-sweet dressing are universally loved.
Ingredients
Gather up these simple beauties:
- 1 tbsp fresh chives: Adds a delicate oniony note without being overpowering.
- 3 tbsp fresh dill leaves: The star herb! That lovely, unmistakable fresh flavor. Don’t skimp on the fresh stuff here.
- 6 mini or Persian cucumbers: These are my go-to because they have thin skins and minimal seeds. No need to peel unless you really want to.
- 12 radishes, about 1/2 lb (226 g): Look for firm, bright red ones. They bring that amazing peppery crunch!
- 3 tbsp honey: Adds just a touch of sweetness to balance the tang and pepper.
- 1 tbsp fresh lemon juice: Brightens everything up and is essential for that ‘dewy’ dressing.
- 3 tbsp whole grain mustard: Provides texture and a wonderful tangy depth to the dressing.
- Freshly ground black pepper, to taste: Because everything’s better with a little fresh pepper.
- 1/4 tsp black pepper: For the dressing base.
- 1 pinch coarse salt: For seasoning the dressing.
- Flaky sea salt, to taste: A lovely finishing salt to sprinkle over the top for little pops of salty goodness.
- 1/4 cup avocado or olive oil: The base of our simple vinaigrette. Use a good quality one you love the taste of.
How to Make It
Let’s get this deliciousness mixed up!
- Prep Your Veggies: First, give your radishes and cucumbers a good wash. Trim the tops and tails off the radishes, and thinly slice them. I like to aim for almost paper-thin slices for the radishes, but do what feels right! For the cucumbers, you can slice them into rounds or half-moons – whatever makes you happy. Give your fresh chives a fine mince and roughly chop your beautiful fresh dill leaves.
- Make the Dreamy Dressing: In a medium bowl, whisk together the honey, fresh lemon juice, whole grain mustard, 1/4 tsp black pepper, and the pinch of coarse salt. Whisk until it’s all nicely combined.
- Add the Oil: While whisking constantly, slowly drizzle in the avocado or olive oil. Keep whisking until the dressing is emulsified and looks creamy and glossy. Give it a little taste and adjust the salt or pepper if needed.
- Combine Everything: Add the sliced radishes, cucumbers, minced chives, and chopped dill leaves to the bowl with the dressing.
- Toss Gently: Using a spoon or salad tongs, gently toss everything together until all the veggies are nicely coated in that gorgeous dressing.
- Finish and Serve: Transfer the salad to your serving dish. Sprinkle with a little flaky sea salt right before serving. Enjoy that incredible freshness!
Substitutions & Additions
Want to mix things up? Here are a few ideas:
- Herbs: No chives or dill? Try fresh parsley, mint, or even a little tarragon.
- Acid: Swap the lemon juice for white wine vinegar or apple cider vinegar.
- Mustard: If you don’t have whole grain, dijon mustard will work, but you’ll miss the lovely texture.
- Add-ins: Toss in some crumbled feta cheese, toasted sunflower seeds, thinly sliced red onion, or even some cooked chickpeas for extra protein.
- Sweetener: Maple syrup or agave can stand in for honey if needed.
Tips for Success
Just a couple of pointers to make sure your salad is perfect:
- Slice Thinly: For the best texture, try to slice your radishes as thinly as possible. A mandoline can be helpful here, but be careful!
- Dry Veggies: Make sure your radishes and cucumbers are relatively dry after washing. Excess water can dilute the dressing.
- Dress Just Before Serving: While the veggies won’t get too soggy because they’re hearty, this salad is best when dressed just before you’re ready to eat to maintain maximum crispness.
- Adjust Sweetness/Tang: Taste the dressing before tossing! Add a little more honey if you like it sweeter, or more lemon if you prefer it tangier.
How to Store It
This salad is definitely best enjoyed fresh for that perfect crunch. If you have leftovers, store them in an airtight container in the refrigerator. It will keep for 1-2 days, but the veggies will soften a bit over time. If you plan to make it ahead, prepare the dressing and slice the veggies, storing them separately. Toss them together right before serving.
FAQs
Can I make the dressing ahead of time?
Absolutely! You can whisk the dressing together and keep it in a sealed jar in the fridge for up to a week. Just give it a good shake or whisk before using.
Do I need to peel the cucumbers and radishes?
For mini or Persian cucumbers, the skin is thin and tender, so no need to peel. For radishes, I don’t peel them either; the red skin adds lovely color and isn’t tough. Just give them a good scrub!
What if I don’t like radishes?
Give them a try in this salad! The dressing and other ingredients mellow the peppery bite significantly. If you’re still hesitant, you could try substituting some thinly sliced bell peppers or even jicama for a similar crunch.
Can I add protein to make it a meal?
Definitely! Grilled chicken, shrimp, or even some hard-boiled eggs would be delicious additions to make this salad a more substantial meal.

Dewy Dill Delight: Radish & Cucumber Salad
Equipment
- Knife
- vegetable slicer optional
- Medium bowl
- Spoon or salad tongs
- Salad tongs or spoon
- Serving dish
- Mandoline optional, helpful for thin slicing
Ingredients
Ingredients
- 1 tbsp fresh chives minced
- 3 tbsp fresh dill leaves roughly chopped
- 6 mini or Persian cucumbers sliced
- 12 radishes about 1/2 lb (226 g), thinly sliced
- 3 tbsp honey
- 1 tbsp fresh lemon juice
- 3 tbsp whole grain mustard
- 0.25 tsp black pepper for the dressing
- black pepper freshly ground, to taste
- 1 pinch coarse salt for the dressing
- flaky sea salt to taste, for finishing
- 0.25 cup avocado or olive oil
Instructions
- Prep Your Veggies: First, give your radishes and cucumbers a good wash. Trim the tops and tails off the radishes, and thinly slice them. I like to aim for almost paper-thin slices for the radishes, but do what feels right! For the cucumbers, you can slice them into rounds or half-moons – whatever makes you happy. Give your fresh chives a fine mince and roughly chop your beautiful fresh dill leaves.
- Make the Dreamy Dressing: In a medium bowl, whisk together the honey, fresh lemon juice, whole grain mustard, 1/4 tsp black pepper, and the pinch of coarse salt. Whisk until it's all nicely combined.
- Add the Oil: While whisking constantly, slowly drizzle in the avocado or olive oil. Keep whisking until the dressing is emulsified and looks creamy and glossy. Give it a little taste and adjust the salt or pepper if needed.
- Combine Everything: Add the sliced radishes, cucumbers, minced chives, and chopped dill leaves to the bowl with the dressing.
- Toss Gently: Using a spoon or salad tongs, gently toss everything together until all the veggies are nicely coated in that gorgeous dressing.
- Finish and Serve: Transfer the salad to your serving dish. Sprinkle with a little flaky sea salt right before serving. Enjoy that incredible freshness!
Notes
- Slice Thinly: For the best texture, try to slice your radishes as thinly as possible. A mandoline can be helpful here, but be careful!
- Dry Veggies: Make sure your radishes and cucumbers are relatively dry after washing. Excess water can dilute the dressing.
- Dress Just Before Serving: This salad is best when dressed just before you're ready to eat to maintain maximum crispness.
- Adjust Sweetness/Tang: Taste the dressing before tossing! Add a little more honey if you like it sweeter, or more lemon if you prefer it tangier. How to Store It:
- This salad is definitely best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator. It will keep for 1-2 days, but the veggies will soften a bit over time.
- If you plan to make it ahead, prepare the dressing and slice the veggies, storing them separately. Toss them together right before serving. FAQs:
- Can I make the dressing ahead of time? Yes, up to a week in a sealed jar in the fridge. Shake/whisk before using.
- Do I need to peel the cucumbers and radishes? For mini/Persian cucumbers, no. For radishes, no, the skin adds color and isn't tough. Just scrub well.
- What if I don't like radishes? Try them in this salad, the dressing mellows the bite. Can substitute thinly sliced bell peppers or jicama for crunch.
- Can I add protein? Yes, grilled chicken, shrimp, or hard-boiled eggs work well.