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!
Ingredients
- 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
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: 173kcalCarbohydrates: 8gProtein: 12gFat: 10gSaturated Fat: 2gTrans Fat: 1gCholesterol: 192mgSodium: 841mgPotassium: 340mgFiber: 1gSugar: 5gVitamin A: 366IUVitamin C: 8mgCalcium: 104mgIron: 1mg
Tried this recipe?Let us know how it was!