Cucumber-Radish Salad with Lemon-Vinegar Dressing

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A refreshing summer salad featuring crisp cucumbers and radishes in a bright, tangy dressing. This American-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs Cucumber, Radishes, 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 120 calories and feeds 4, 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

• 1 (peeled, seeded, diced into 1/4-inch cubes) Cucumber
• 4 (sliced into thin rounds) Radishes
• 1/4 cup, thinly sliced Red onion
• 2 tbsp, chopped Fresh dill
• 1 Lemon
• 1 tbsp White wine vinegar
• 2 tbsp Olive oil
• 1/4 tsp Salt
• 1/8 tsp Black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 diced cucumber (peeled, seeded, and cut into 1/4-inch cubes), 4 sliced radishes, and 1/4 cup thinly sliced red onion. Toss gently to combine.
2. Step 2: In a small bowl, whisk together 1 tbsp white wine vinegar, 1/4 cup lemon juice (from 1 lemon), 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the vegetable mixture and toss to coat evenly. Sprinkle with 2 tbsp chopped fresh dill and let sit for 10 minutes before serving to allow flavors to meld.