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I am always looking to change things up when it comes to salads. By this, I mean mixing different types of vegetables together with different herbs and/or dressings. A while ago I saw a recipe in a magazine for a cucumber and dill salad which piqued my interest since I absolutely love the smell of dill! I am always challenging myself to use more of it in my cooking since it has such a unique and distinctive flavor.
When I was grocery shopping, I saw watermelon radish and wanted to capture the beauty of it. What better way to do this than to slice it artfully and use it in a salad! And then I remembered the cucumber dill salad and thought of combining both of these together. I also quickly made a lemon vinaigrette dressing that ended up being a perfect match for this simple salad.
This salad is great as a ‘make ahead’ salad for your spring or summer parties since it can be stored in the refrigerator for up to 24 hours and the flavors get enhanced upon sitting!

- For the dressing:
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- pinch garlic powder (optional)
- pinch sea salt
For the salad:- 1 medium size watermelon radish, peeled and sliced thinly (I like to use the middle setting on a mandolin slicer)
- 2 small pickling cucumbers or an english cucumber (about 6 inches long), sliced thinly
- About 2 tablespoons fresh dill leaves, chopped fine
- ¼ teaspoon pink Himalayan sea salt
- For the dressing: add all the dressing ingredients to a small glass jar and close the lid. Shake vigrorously until an emulsion is formed. Keep aside.
- For the salad: add all the salad ingredients to a medium size salad bowl. Toss together well. Pour the dressing on top and mix again. Keep aside for at least 15 minutes before serving or refrigerate for unto 24 hours.
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