Side Dish: United States – Lemon-Dill Cucumber and Radish Crunch Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

2 English cucumbers, thinly sliced
8 radishes, thinly sliced
3 celery ribs, thinly sliced on the bias
1 / 4 small red onion, very thinly sliced
2 tbsp (30 ml) fresh dill, chopped
1 tbsp (15 ml) capers, drained
1 / 3 cup (35 g) sliced almonds, toasted
1 tsp lemon zest
3 tbsp (45 ml) fresh lemon juice
3 tbsp (45 ml) extra-virgin olive oil
1 tsp Dijon mustard
1 / 2 tsp honey (or sugar)
3 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

Add the cucumbers, radishes, celery, red onion, dill, and capers to a large bowl.
In a small bowl, whisk together lemon zest, lemon juice, Dijon, honey, salt, and pepper. While whisking, slowly stream in the olive oil until emulsified.
Pour the vinaigrette over the vegetables and toss to coat evenly.
Let the salad sit for 5–10 minutes to lightly marinate and mellow the onion.
Just before serving, fold in the toasted almonds. Taste and adjust seasoning with additional salt and pepper if needed.
Serve chilled or at cool room temperature.