Cucumber-Radish Salad with Lemon-Dill Vinaigrette
A refreshing, hydrating salad featuring crisp cucumber and radish in a bright lemon-dill dressing, perfect for easing nausea and promoting skin clarity during Whole30. This mediterranean-inspired whole30 ready in about 10 minutes pairs thinly sliced radishes, chopped fresh dill, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 2 medium, peeled and sliced into thin half-moons cucumbers
- 1 cup, thinly sliced radishes
- 2 tbsp, chopped fresh dill
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
Instructions
- Step 1: Whisk 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp garlic powder, and 1/4 tsp sea salt in a small bowl until emulsified.
- Step 2: In a large bowl, combine 2 medium peeled and sliced cucumbers and 1 cup thinly sliced radishes. Pour the dressing over the vegetables and toss gently until evenly coated. Sprinkle with 2 tbsp chopped fresh dill and toss again.
- Step 3: Chill in the refrigerator for 15 minutes to allow flavors to meld. Serve cold as a refreshing side or main course.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber-Radish Salad with Lemon-Dill Vinaigrette take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cucumber-Radish Salad with Lemon-Dill Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced radishes from drying out.
Can I substitute ingredients in Cucumber-Radish Salad with Lemon-Dill Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cucumber-Radish Salad with Lemon-Dill Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cucumber-Radish Salad with Lemon-Dill Vinaigrette?
Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
