Cucumber Radish Salad

Cucumber Radish Salad

HELPFUL TIP: The best way to store radishes is to trim them, wash them and soak them in cold water for a few minutes. Then, layer them between paper towels in a ziplock bag. Remove all the air and chill. They will stay fresh for a few weeks this way.

10 min
1 min


  • 2 cups shelled fresh snow peas
  • 1 medium cucumber
  • 1 bunch of firm vibrant radishes
  • 1 small bunch of dill or parsley
  • Grated zest of 1 lemon
  • 2 Tbsp fresh lemon juice or sherry vinegar
  • 4 Tbsp extra virgin Greek olive oil
  • Sea salt to taste


  1. Bring a small pot of salted water to a rolling boil and blanch the peas for 45 seconds, until firm, bright, and al dente. Remove and rinse in a colander under cold water.
  2. Rinse and blot dry the cucumber. Trim the cucumber and cut it in half lengthwise. Remove the seeds if it’s heavily seeded. Cut the cucumber into ⅛-inch half-moons.
  3. Trim each end of the radishes and rinse the radishes under cold water. Blot dry. Cut the radishes into thin rounds or half-moons.
  4. Combine all vegetables including the blanched peas, as well as the lemon zest, in a large bowl. Whisk together the lemon juice or vinegar, olive oil and sea salt and pour over the salad. Serve.

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