Dessert

Dewy Dill Delight Radish and Cucumber Salad Recipe

Byanna orden January 12, 2026January 12, 2026

Introduction

This Dewy Dill Delight Radish and Cucumber Salad is a refreshing and vibrant side dish perfect for warm days. Crisp cucumbers and peppery radishes combine with a tangy, honey-mustard dressing and fresh herbs to create a simple yet flavorful salad.

A white oval plate with pink floral patterns holds a colorful salad made of thinly sliced round green cucumbers and white radishes with reddish-pink edges, all evenly mixed in layers. The salad is sprinkled with small yellow mustard seeds and garnished with tiny green dill sprigs scattered on top. The plate rests on a white crocheted cloth which is on top of a linen-textured fabric, surrounded by a large silver serving spoon, a small bowl of whole black peppercorns, and green plants in clay pots, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 mini or Persian cucumbers, sliced about 1/8th-inch thick
12 to 16 radishes, about 1/2 lb (226 g), sliced about 1/8th-inch thick
3 tbsp (9 g) fresh dill leaves, chopped
1 tbsp (3 g) fresh chives, chopped
Flaky sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup (60 ml) avocado or olive oil
3 tbsp (45 ml) whole grain mustard
3 tbsp (45 ml) honey
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
1 tsp white wine vinegar
1/4 tsp black pepper
Pinch of coarse salt

Instructions

Step 1: In a large bowl, gently toss together the sliced cucumbers, radishes, chopped dill, and chives. Season with flaky sea salt and freshly ground black pepper to your taste. Set aside.
Step 2: In a medium bowl, whisk together the avocado or olive oil, whole grain mustard, honey, lemon juice, white wine vinegar, 1/4 tsp black pepper, and a pinch of coarse salt until well combined.
Step 3: Drizzle the dressing over the cucumber and radish mixture. Toss gently to coat all ingredients evenly. Taste and adjust seasoning if needed.
Step 4: Cover the bowl with plastic wrap or a lid and refrigerate for about 30 minutes to allow the flavors to meld. Serve chilled for best taste.

Tips & Variations

For extra crunch, add thinly sliced red onions or celery.
Use fresh tarragon or parsley instead of dill for a different herbaceous twist.
If you prefer a tangier dressing, increase the amount of lemon juice or vinegar slightly.
Try substituting honey with maple syrup or agave for a vegan-friendly version.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may release some liquid over time, so give it a gentle toss before serving. This salad is best enjoyed chilled and fresh.

How to Serve

The dish is a fresh salad served on a white plate with a floral pink and green pattern along the scalloped edges. The salad consists of two thinly sliced layers mixed together: bright green cucumber slices and white radish slices with deep pink edges, all evenly spread within the plate. The cucumber slices have a moist, slightly translucent texture while the radishes are vivid and solid. Scattered on top are small green chives, dill sprigs, and tiny brown mustard seeds adding texture and color. The plate sits on a white marbled surface with a crocheted white doily underneath, surrounded by rustic bowls and green fresh herbs in terracotta pots in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad and dressing a few hours ahead. Letting it marinate in the refrigerator enhances the flavors. However, for best texture, consume within 24-48 hours.