A delightful blend of crunchy vegetables and zesty herbs that captures the vibrant flavors of summer, perfect as a light lunch or vegetarian side dish.
Ingredients
Scale:
2 medium cucumbers, thinly sliced (approximately 1 pound)
1 cup radishes, thinly sliced (about 8-10 small radishes)
1 bell pepper (red or yellow), diced into bite-sized pieces
1/4 cup fresh dill, chopped
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup for a vegan option)
Salt and pepper to taste
Instructions
Wash the cucumbers and radishes thoroughly under cold running water. Use a sharp knife or mandoline slicer to cut the cucumbers into thin slices and the radishes into thin rounds.
Dice the bell pepper into small, uniform pieces.
In a large mixing bowl, combine the sliced cucumbers, radishes, and diced bell pepper. Toss gently to mix the vegetables.
In a separate bowl, prepare the dressing by combining the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk together until emulsified.
Pour the dressing over the vegetable mixture and add the chopped dill. Toss until the salad is coated in the dressing.
Allow the salad to sit for about 10 minutes at room temperature to let the flavors meld.
Serve in a large bowl or individual serving bowls, garnished with extra sprigs of fresh dill.
