Creamy Radish and Cucumber Salad

Creamy Radish and Cucumber Salad is a fresh, crisp bowl of flavor that feels light and bright. This salad uses thinly sliced radishes and cucumber with a simple vegan Greek style yogurt dressing. It is a healthy, low calorie side that works well with lunch or dinner. It is also gluten free and low in sugar, so it can be a diabetic-friendly option for many people. If you like crunchy cucumber salads with a bit of cream, try my jalapeño popper cucumber salad for a spicy twist that still stays light and fresh.

This salad is easy to make and uses a few fresh herbs. It is a lighter option that keeps well in the fridge. The recipe fits well into a week of healthy meals and can help you feel full with fewer calories. The simple dressing keeps sugar very low and adds a gentle tang without heavy oils.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is quick, fresh, and healthy. It takes little time to slice and toss, so it is great for busy days. It is a lighter option that still tastes rich thanks to the yogurt. The salad is also great for meal prep because it can be made ahead and kept in the fridge for a day or two. This recipe is a good choice for weight loss plans, as it is low calorie and high in water and fiber from the vegetables.

The salad is gluten free and can be a diabetic-friendly pick since it is low in carbs and sugar. For people who want a heart healthy dish, the fresh herbs and low-fat yogurt lower saturated fat compared with heavy cream dressings. The salad is also versatile, so you can turn it into a higher protein meal or pair it with lean protein for a balanced plate.

HOW TO MAKE Creamy Radish and Cucumber Salad

This section shows the simple process. You will slice, mix, and chill. The steps are fast and easy, and the salad comes together in about 20–30 minutes with chilling time.

EQUIPMENT NEEDED

• Sharp knife or mandoline for thin slices
• Large mixing bowl
• Small bowl or jar for the dressing
• Cutting board
• Spoon or tongs for tossing
• Storage container with lid (for meal prep)

Ingredients You’ll Need :

2 bunches radishes (1lb, 450g), thinly sliced
1 large cucumber, thinly sliced
3 tbsp chopped fresh dill
3 tbsp chopped fresh spring onions
3 tbsp vegan Greek style yogurt
1 tbsp lemon juice
Salt and black pepper to taste

STEP-BY-STEP INSTRUCTIONS :

Wash the radishes and cucumbers thoroughly. Thinly slice them using a sharp knife or mandoline for even, delicate slices. Place them in a large mixing bowl. Finely chop the dill and spring onion, then add them to the bowl with the vegetables. In a separate bowl, whisk together the yogurt, lemon juice, salt, and pepper until smooth and well combined. Pour the dressing over the vegetables and herbs. Gently toss everything together until the radishes and cucumbers are evenly coated. For the best flavor, cover and refrigerate for 15-30 minutes before serving.

HOW TO SERVE Creamy Radish and Cucumber Salad

Serve this salad cold or chilled. Keep portions around 3/4 to 1 cup per person as a side. For a light main, serve 1.5 to 2 cups and add a protein source. Because the salad is low calorie, you can enjoy a generous portion without extra calories, which makes it a good option for weight loss plans.

Pair the salad with whole grains or lean proteins for a balanced meal. It pairs well with grilled fish, baked tofu, or a slice of whole grain bread. For a fresh summer plate, serve it with a small bowl of fruit or a light soup. If you want another cool fruit salad to go with it, try the bright flavors of my refreshing watermelon and mint salad; the two make a lively, low calorie meal.

Portion control tips:

• Use a small bowl for sides to keep portions in check.
• If you add protein, measure servings so you know the total calories.
• For meal prep, pack the salad in small containers to grab for lunch.

STORAGE & FREEZING : Creamy Radish and Cucumber Salad

Store the salad in an airtight container in the fridge for up to 2 days. The vegetables stay crisp for a short time, but they will soften after a day. If you want the crunch to last longer, store the dressing separately and toss it on just before serving. Do not freeze this salad. Freezing will make the cucumber and radish very soft and watery. For best results, keep it cold and eat it within 48 hours.

SERVING SUGGESTIONS

• Healthy side: Serve with grilled salmon or turkey breast for a balanced, low calorie meal.
• Salad bowl: Add a scoop of cooked quinoa and a small handful of arugula for more fiber.
• Snack: Use a small bowl as a crunchy, low calorie snack between meals.
• Balanced plate: Pair with roasted vegetables and a lean protein for a heart healthy dinner.

To add more protein, top each serving with a hard-boiled egg, canned chickpeas, or a few ounces of grilled chicken. This turns the salad into a high protein meal while keeping calories and carbs in a healthy range.

VARIATIONS

Here are easy ways to change this salad. Each idea keeps the salad simple and healthy.

• Healthier version: Use low-fat or plain vegan yogurt and add a teaspoon of olive oil for small amounts of healthy fat. Add extra dill and lemon for more flavor without calories. This healthy version keeps sodium low and fits well into a heart healthy eating plan.
• High-protein or low-carb version: To make a high protein meal, add grilled chicken, canned tuna, or cooked chickpeas. For a low-carb option, skip the chickpeas and add diced feta or cubed firm tofu. These changes keep the salad protein-rich and more filling for a main meal. Adding tofu or cottage cheese will create a true high protein meal for lunch or dinner.
• Air fryer or oven-baked version: If you like a warmer, roasted taste, try roasted radishes. Toss radish halves with a little olive oil, salt, and pepper, then roast in an air fryer at 375°F (190°C) for 10–12 minutes or in the oven at 400°F (200°C) for 15–20 minutes until tender. Let the radishes cool, then mix with the sliced cucumber and yogurt dressing for a warm-cold contrast. For more creamy comfort dishes, you might enjoy my rich and creamy indulgent pumpkin pasta as a separate treat; it pairs well with a light, fresh side like this salad.
• Vegan boost: Increase the yogurt to a plant-based Greek style brand with higher protein if you want more plant protein. Add hemp seeds or toasted almonds for crunch and more protein.

These variations let you change the salad to meet diet goals like weight loss, low carb, or higher protein needs.

FAQs

Q: Is this salad good for weight loss?
A: Yes. This salad is low calorie and high in water and fiber from cucumbers and radishes. It is a good choice for weight loss when you watch portions and add lean protein if you need more energy.

Q: Is this salad diabetic-friendly?
A: Yes. The salad is low in sugar and carbs. The dressing uses yogurt and lemon, not sugar. If you need strict carb control, serve smaller portions and add protein to balance blood sugar.

Q: How long will the salad stay fresh?
A: The salad stays best for up to 2 days in the fridge. For more crispness, store the dressing separate and toss just before serving.

Q: Can I make this salad ahead for meal prep?
A: Yes. This salad is great for meal prep if you keep the dressing separate. Pack sliced vegetables in containers and add the dressing just before you eat for the best texture.

Q: Is this salad gluten free?
A: Yes. The ingredients are naturally gluten free. Check labels on yogurt if you have celiac disease or high sensitivity.

Q: Can I use regular yogurt instead of vegan yogurt?
A: Yes. You can use dairy Greek yogurt for more protein. Use plain, low-fat or full-fat yogurt based on your goals. Low-fat keeps calories down, while full-fat will add creaminess and calories.

MAKE-AHEAD TIPS FOR Creamy Radish and Cucumber Salad

• Slice vegetables the night before and store them in a sealed container for quick assembly in the morning.
• Make the dressing and store it in a small jar in the fridge. Shake before use.
• Pack salad and dressing in separate meal prep containers for easy lunches. This method is great for meal prep and saves time during busy weeks.
• If you use cooked proteins, cook and store them in meal-sized portions, then add to the salad when you are ready to eat. This keeps the salad as a lighter option until serving.

This salad is simple to prepare ahead and works well in a weekly meal plan. It is an easy, healthy version of a creamy cucumber salad that supports low calorie and gluten free eating patterns. Enjoy it as a crisp side, a light lunch, or a fresh snack that fits many diet goals.

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