Chopped Radish and Cucumber Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant, crisp salad featuring thinly sliced vegetables tossed in a bright citrus dressing, perfect for a light lunch or side dish. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs radish, cucumber, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 100g radish
• 150g cucumber
• 20g red onion
• 15g fresh dill
• 1/2 lemon
• 3 tbsp olive oil
• 5ml apple cider vinegar
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Trim 100g radish and cut into 1/4-inch thick slices, then chop into 1/8-inch dice. Peel and dice 150g cucumber into 1/8-inch cubes, and thinly slice 20g red onion.
2. Step 2: In a small bowl, whisk 3 tbsp olive oil, juice from 1/2 lemon, 5ml apple cider vinegar, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Combine chopped radish, diced cucumber, and sliced red onion in a large bowl. Pour the dressing over the vegetables and toss gently until evenly coated.
4. Step 4: Sprinkle 15g fresh dill over the salad and let it sit for 10 minutes to allow flavors to meld before serving.