Russian•healthy
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!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Cook the eggs for 10 minutes, then cool until safe to handle.
- 2
Slice cucumber and radishes thinly, use mandolin if available, chop the egg but not too small and combine in a salad bowl.
- 3
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.
- 4
Add 2-4 tbsp of the creamy dill dressing to the salad bowl and toss gently. Add salt and pepper to taste.
- 5
Reserve the rest of the creamy dill dressing for other salads.