Greek Yogurt Cucumber and Radish Salad

• LE2 long English cucumbers · thinly sliced
• R1 bunch radishes · thinly sliced
• KS1 1/2 teaspoons kosher salt · divided
• PN3/4 cup plain nonfat Greek yogurt
• WV2 teaspoons white vinegar
• H1 teaspoon honey
• G1 clove garlic · minced
• GB1/2 teaspoon ground black pepper
• FD3 tablespoons fresh dill · finely chopped
• C3 tablespoons chives · chopped

Préparation

1. 1

   Place the sliced cucumbers and radishes in a medium bowl. Sprinkle with 1 teaspoon of the salt, stir well, cover, and let sit for 30 minutes to draw out excess moisture.

2. 2

   Drain the vegetables thoroughly in a colander, removing as much water as possible, then transfer them to a dry bowl.

3. 3

   Whisk together the Greek yogurt, white vinegar, honey, minced garlic, black pepper, and the remaining 1/2 teaspoon of salt in a separate container. Pour half of this mixture over the vegetables and stir, adding more dressing gradually until the desired level of creaminess is reached.

4. 4

   Fold in the fresh dill and chives. Taste and adjust seasoning with additional salt or pepper if needed, then refrigerate for 1 hour before serving.