Cucumber and Radish Salad Recipe

Shopping local is more accessible than most people imagine, with numerous vibrant markets in the Ottawa area and across the nation. While it may require a tad more time and research, the effort is well worth it. Supporting local sources not only ensures freshness and nutritional value but also enriches flavor and fosters community.

This summer, I’ve collaborated with the exceptional local farm, Hendrick Farm, located a mere 20-minute drive from Ottawa. Their farm stand and CSA program bring an abundance of seasonal produce to the community. The Cucumber and Radish Salad with Dill Vinaigrette is just one of many recipes we’ll be sharing.

Cucumber and Radish Salad

This cucumber and radish salad can be prepared and dressed in advance, ready to be served straight from the refrigerator.

Ingredients

1 bunch of spring greens (approximately 4 cups)
1 bunch of radishes (8–10 radishes)
1 cucumber
1/4 cup of olive oil
1 lemon, freshly squeezed
1 teaspoon of Dijon mustard
1 tablespoon of freshly chopped dill (about 4–6 sprigs)
¼ teaspoon of sea salt
Freshly ground pepper, to taste

Instructions

Start by preparing the dressing. Combine the olive oil, lemon juice, mustard, dill, and salt in a small bowl or jar. Whisk the ingredients together and set them aside.
Prepare the vegetables. Rinse the spring greens and pat them dry. Slice the radishes and cucumbers into thin rounds. The thinner they are, the better they’ll soak up the dressing.
In a spacious bowl or on a platter, combine the spring greens, sliced radishes, and sliced cucumbers. Drizzle the vinaigrette over them.
Season with additional salt and pepper to your taste.
Serve and savor!