Ingredients:

  • 3 Persian cucumbers, sliced into 1/8-inch rounds
  • 1 bunch Red Globe radishes, trimmed and paper-thinly sliced
  • 1/4 small red onion, shaved into translucent slivers
  • 1/2 tsp sea salt
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Extra virgin olive oil
  • 3 tbsp Fresh dill, chopped
  • 1 tsp Honey
  • 1/8 tsp freshly cracked black pepper

Instructions:

  1. Slice the 3 Persian cucumbers into 1/8 inch rounds.
  2. Thinly slice the 1 bunch of radishes into paper thin discs.
  3. Slice the 1/4 red onion into the thinnest slivers possible.
  4. Place the cucumber and radish slices in a bowl and sprinkle with 1/2 tsp sea salt. Let sit for 5 minutes until the vegetables look slightly glossy and wet.
  5. Gently pat the vegetables with a clean kitchen towel to remove the released moisture.
  6. In a small jar, combine 2 tbsp apple cider vinegar, 1 tbsp olive oil, 1 tsp honey, and 1/8 tsp black pepper.
  7. Shake or whisk the dressing until the oil and vinegar are no longer separate and look creamy.
  8. Finely chop 3 tbsp of fresh dill and add it to the dressing.
  9. Pour the dressing over the vegetables and toss gently with your hands or large spoons.
  10. Let the salad sit for 2 minutes until the dill aroma is prominent and the vegetables are fully glazed.