Creamy Dill Cucumber, Radish and Egg Salad
This dill cucumber, radish and egg salad in a tangy yogurt dressing is here to rescue you from your lettuce salad rut!
Servings: 4
Ingredients
- 1 long English cucumber or 3 small cucumbers sliced thinly
- 150g / 5oz radishes approximately 6-7, sliced thinly
- 4 hard boiled eggs
- salt and pepper to taste
For the creamy dill dressing
- 200ml / 2/3 cup Greek yogurt or sour cream
- 80ml / 1/3 cup mayonnaise I use light
- 1 tsp white wine vinegar or lemon juice
- 1 tsp This is an affiliate link.dijon mustard
- 1 tbsp fresh dill chopped
- 2 tbsp water
Instructions
- 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.
Nutrition
Calories: 173kcal | Carbohydrates: 8g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 841mg | Potassium: 340mg | Fiber: 1g | Sugar: 5g | Vitamin A: 366IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 1mg