Creamy Dill Cucumber, Radish and Egg Salad
Julia Frey of Vikalinka
This dill cucumber, radish and egg salad in a tangy yogurt dressing is here to rescue you from your lettuce salad rut!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Salad
Cuisine Russian
Servings 4
Calories 173 kcal
- 1 long English cucumber or 3 small cucumbers sliced thinly
- 150g/6-7 radishes sliced thinly
- 4 hard boiled eggs
- salt and pepper to taste
For the creamy dill dressing
- 200ml/⅔ cup Greek yogurt or sour cream
- 80ml/⅓ cup mayonnaise I use light
- 1 tsp white wine vinegar or lemon juice
- 1 tsp dijon mustard
- 1 tbsp fresh dill chopped
- 2 tbsp water
Cook the eggs for 10 minutes, then cool until safe to handle.
Slice cucumber and radishes thinly, use mandolin if available, chop the egg but not too small and combine in a salad bowl.
Prepare the dressing by combining all ingredients in a mason jar, put a lid on and shake vigorously until the mixture is smooth. You might want to add more water to desired consistency.
Add 2-4 tbsp of the creamy dill dressing to the salad bowl and toss gently. Add salt and pepper to taste.
Reserve the rest of the creamy dill dressing for other salads.
Calories: 173kcalCarbohydrates: 8gProtein: 12gFat: 10gSaturated Fat: 2gTrans Fat: 1gCholesterol: 192mgSodium: 841mgPotassium: 340mgFiber: 1gSugar: 5gVitamin A: 366IUVitamin C: 8mgCalcium: 104mgIron: 1mg
Keyword cucumber radish salad