Greek Yogurt Cucumber and Radish Salad
Greek yogurt provides a light, tangy base for this refreshing twist on traditional cucumber salad. Crisp cucumbers and peppery radishes create a bright profile, making it a fitting choice for summer gatherings.
Ingrédients
- 2 long English cucumbers · thinly sliced
- 1 bunch radishes · thinly sliced
- 1 1/2 teaspoons kosher salt · divided
- 3/4 cup plain nonfat Greek yogurt
- 2 teaspoons white vinegar
- 1 teaspoon honey
- 1 clove garlic · minced
- 1/2 teaspoon ground black pepper
- 3 tablespoons fresh dill · finely chopped
- 3 tablespoons chives · chopped
Préparation
- 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
Drain the vegetables thoroughly in a colander, removing as much water as possible, then transfer them to a dry bowl.
- 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
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.