Cucumber Radish Dill Salad Bowl (Printable)

Crisp cucumbers and radishes with fresh dill and toasted sunflower seeds in a tangy lemon dressing.

# What You’ll Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 8 radishes, thinly sliced
03 - 2 green onions, thinly sliced

→ Herbs

04 - 3 tablespoons fresh dill, finely chopped

→ Nuts & Seeds

05 - 1/3 cup sunflower seeds

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon lemon juice, freshly squeezed
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon honey or maple syrup
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Place the sliced cucumbers, radishes, and green onions in a large salad bowl.
02 - Add the chopped dill and gently toss to combine with the vegetables.
03 - In a small dry skillet over medium heat, toast the sunflower seeds for 3–4 minutes, stirring often, until golden and fragrant. Remove from heat and set aside to cool.
04 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and black pepper until fully emulsified.
05 - Pour the dressing over the vegetables and herbs. Toss well to coat evenly.
06 - Sprinkle the toasted sunflower seeds on top just before serving for maximum crunch.

# Expert Advice:

01 -
  • The crunch from raw vegetables alongside those toasted seeds makes every bite satisfying
  • Comes together in under 20 minutes but looks like something from a cafe
  • Keeps beautifully for a few hours, making it perfect for meal prep or picnics
02 -
  • The sunflower seeds lose their magic if they sit in dressing too long, so add them right before serving
  • Letting the salad sit for 15 minutes after tossing helps flavors meld, but dont go beyond an hour or the vegetables soften
  • If using cucumber varieties with thick skins, consider peeling half the skin in strips for easier eating
03 -
  • Use a mandoline if you have one for perfectly even slices that look restaurant-quality
  • If the radishes seem too spicy, soak them in ice water for 10 minutes before slicing

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