Cucumber, Radish, and Onion Salad

inAmerican Recipes, Recipes, Salad & Dressing Recipes, Side Dish Recipes, Summer Recipes, Vegetarian Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | N/A

The salad is so fresh and tangy. I make it starting early spring and all the way through summer. It’s a lighter, fresher, alternative to potato salad.

Ingredients

  • 1/2 cup cottage cheese
  • 1/2 cup Greek yogurt
  • Juice from 1/2 lemon
  • 1 small bunch dill, stems removed and minced, about a 1/4 cup
  • 2 medium cucumbers, quartered lengthwise and chopped
  • 10-15 radishes, trimmed and sliced or chopped
  • 1/4 cup red onion, chopped
  • 1/2 teaspoon Kosher salt
  • Freshly ground pepper and salt to taste
  • 1/4 cup tender herbs such as tarragon and basil, chopped, for garnish, optional

Instructions

  1. In a serving bowl, add the cottage cheese, yogurt, and lemon juice. Whip together then mix in the dill.
  2. Add the cucumber, radishes, onion, and salt, and toss to coat. Add several good cranks of freshly ground pepper, garnish with tender herbs, if using, and serve.

Notes

This salad gets better after sitting for a few hours to a day, refrigerated.

I mix the dill with the cottage cheese and yogurt first to ensure the dill will get into every nook and cranny of the vegetables.