Cucumber Radish Salad - Kidney Kitchen
Cucumber Radish Salad Crisp, creamy, light, and refreshing – this salad is a simple side dish that is easy to make and easy to love.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.
Ingredients
- ⅔ cup (76 grams) fresh peas, removed from their pods
- 1 medium (312 grams) cucumber, thinly sliced
- 2 (124 grams) Persian cucumbers, thinly sliced
- 9 large (200 grams) radishes, assorted varieties, thinly sliced
- ¾ cup Greek yogurt, unsweetened or unflavored, full fat
- 1 tablespoon lemon juice
- 1 teaspoon sumac
- ¼ cup fresh basil, cut into ribbons
- 2 tablespoons chives, minced
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