Radish and Cucumber Salad Fresh, crunchy, and ready in a jiffy: sliced radishes and cucumbers tossed with a yogurt-lemon dressing and a hint of mint.
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6 SERVINGS

PREP TIME: 20 MIN.

INGREDIENTS

Salad

  • 2 cucumbers
  • 1 bunch of radishes
  • 2 spring onions

Dressing

  • 2 mint stems
  • Juice of 1 lemon
  • 2/3 cup Greek-style plain yogurt (10% fat)
  • 1 large clove of garlic
  • Salt, pepper

HOW TO MAKE IT

  1. Wash or peel the cucumbers and cut off the ends. Clean and wash the radishes. Clean, wash and dry the spring onions.
  2. Place a medium stainless steel bowl on a non-slip silicone mat. Use a slicing insert to slice the cucumbers, radishes, and spring onions directly into the bowl.
  3. For the dressing, wash the mint, shake dry, pick the leaves, and chop. Cut the lemon in half and squeeze the juice. Peel the garlic.
  4. Place the yogurt, lemon juice, and mint in a small stainless steel bowl. Grate the fresh garlic using a fine grater and mix everything together. Season to taste with salt and pepper.
  5. Pour the dressing over the salad, mix thoroughly, and season to taste. Serve immediately or refrigerate in a sealed container.

Tip

Parsley can be used instead of mint.

Info

The grating inserts fit directly onto 4.7-inch diameter bowls and, when placed in the splash guard, also onto 7-inch and 9.5-inch diameter bowls.