Radish and Cucumber Salad

Source: Food Hero

Serving size: 3/4 cup

This is a quick and light side dish to make and extremely refreshing!

View Nutrition Facts


  • 1/4 cup nonfat plain yogurt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon each salt and pepper
  • 10 radishes, washed and thinly sliced (about 1 bunch)
  • 1 cucumber, washed and cut into thin rounds


Measuring cups and spoons, mixing utensil, bowl, knife, cutting board


In a large bowl, mix together yogurt, garlic, salt and pepper. Add radishes and cucumbers and stir to combine.

Cover and refrigerate for at least 15 minutes before serving.

Refrigerate leftovers within 2 hours.

More About Radish

How to Select

Choose smooth, brightly colored, medium sized radishes. Attached tops should be green and fresh looking.

How to Store

Remove leaves. Refrigerate radishes in plastic bag with some air holes for use within 1 week. Remove tops before storing.

How to Prepare

Rinse in cold water. Trim off roots. Eat raw: Have as a snack with dip. Add to salads, sandwiches, and coleslaws. Eat cooked: Stir-fry or braise with other vegetables for a side dish. Add to soups and stews.