Dinner inspiration from the farmers’ market
One of my favorite things about summer in Portland is wandering through our wonderful farmers’ markets in search of inspiration for my meal-planning efforts each week. Right now, our markets are bursting with huge cucumbers, plump radishes, and lush dill all begging to be added to cold summer salads that pair perfectly with the sweltering weather we’re having.
This Creamy Cucumber Radish Salad is one of my favorite summer side dishes to throw together on a warm night. I often keep hard-boiled eggs in the fridge for quick breakfasts, so there’s a fairly decent chance I may not even need to turn the stove on when throwing this together. You can’t beat that on a warm night.
A lighter Creamy Cucumber Radish Salad
This salad comes together with very few ingredients, relying on unsweetened yogurt for the majority of its creaminess. I include 2 tbsp of mayo in this recipe, but if you feel like lightening this up even further, you can omit this in favor of more yogurt.
No more soggy cucumbers
Cucumber salads are notorious for turning soft and soggy quickly, owing to the large quantity of water naturally found in cucumbers. Therefore, it’s important that you prep the cucumber properly to avoid this. Luckily, this is super simple to do.
The first step to decreasing excess liquid in the cucumbers is to remove the soft center portion that includes the seeds. After peeling the skin from the cucumber with a potato peeler, slice the cucumber in half length-wise. Using a spoon, simply scoop the seeds out in a downward motion, then slice the cucumber width-wise into half-moons.
The second step is a process called disgorging, that simply uses salt to expel the excess water. Place the sliced cucumber half-moons in a medium bowl and toss in a good quality sea salt; For this recipe, 1 tsp is plenty. The salt works to draw out the excess water so it doesn’t end up sogging up your salad once the sauce is added. Leave the salted cucumber to rest for 15-20 minutes then drain through a colander or sieve. You will be amazed at how much water drains out.
A note for special diets
This Creamy Cucumber Radish Salad is grain-free, gluten-free, nightshade-free, refined sugar-free and friendly for Keto, SIBO, and Low-FODMAP diets.
Hard-boiled eggs: This is my go-to way to make hard-boiled eggs, but feel free to use your favorite method. I know many who bake their eggs or use their pressure-cooker instead. I often have a few eggs already hard-boiled in my fridge. If you do also, skip this step!
- Cover 1 dozen eggs in a large pot with water, then add salt and white vinegar.
- Set on medium-high heat until eggs have come to a boil, then cover with lid and remove from heat for 15 minutes.
- After 15 minutes, drain all of the hot water and place eggs in an ice bath for 5 minutes, or until they have cooled enough to peel without burning your fingers.
- Slice into discs.
For the salad:
- Peel the skin from the cucumber with a potato peeler, then slice the cucumber in half length-wise. With a spoon, scoop the seeds out in a downward motion. Then slice the cucumber width-wise into half-moons and place in a bowl.
- Disgorge the excess liquid by tossing the salt in with the prepared cucumber. Allow to rest for 15-20 minutes, then drain liquid through a colander or sieve. There should be ample liquid that drains off from the cucumber.
- Add radishes, yogurt, mayo, dill, Dijon mustard, white vinegar and mix gently to combine. Add cracked pepper to taste.
- Add sliced eggs in at the last minute and gently toss. This Creamy Cucumber Radish Salad must be stored in the refrigerator and will keep through the following day.
- Serving Size: 1 cup
- Calories: 91
- Sugar: 2 g
- Sodium: 421 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 3 g
- Protein: 4 g
- Cholesterol: 112 mg