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This delicious take on cucumber salad is a fresh, savory delight. It’s a perfect side salad for Shabbos or every day. While you can slice the radishes and prepare the dressing in advance, save the cucumber cutting for the day you’re serving it to retain crispness.
3–4 Persian cucumbers, peeled if desired
8 radishes, unpeeled
2 tablespoons chopped fresh dill (not frozen)
2 tablespoons freshly squeezed lemon juice (not bottled), about 1 lemon’s worth
2 tablespoons Rorie’s Homemade Mayo or store-bought avocado mayonnaise
1 teaspoon Pereg Lemon Pepper
1/2–3/4 teaspoon Tuscanini Sea Salt, to taste
Slice cucumbers and radishes very thinly. Ideally, slice the radishes even thinner than the cucumbers. Place in a serving bowl.
In a small bowl, whisk together dill, fresh lemon juice, mayonnaise, lemon pepper, and salt. Pour over vegetables; toss to coat. Serve within half an hour.
Styling and Photography by Sara Goldstein
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