Description
This cucumber and radish salad is made with strawberries, mint leaves and a creamy feta yoghurt dressing. It's crisp, super flavoursome and ready in just 10 minutes.
Ingredients
Scale
Salad:
- 2 cups (about 2) sliced cucumber
- 2 cups(about 8) sliced radish
- 2 cups (250g) sliced strawberries
- 1/2 red onion, sliced
- 1 cup chopped mint leaves
Feta yoghurt dressing:
- 3/4 cup plain greek yoghurt
- 1/2 crumbled feta cheese
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- Water to thin, if needed
Instructions
- Slice the cucumbers, radish and onion on a mandolin slicer or in a food processor using the slicing attachment. Remove the mint leaves from the stem and roughly chop. Cut the strawberries into thin slices.
- In a large mixing bowl, combine all of the salad ingredients.
- Add the yoghurt, feta, lemon juice, garlic and pepper to a high speed blender and blend until smooth and creamy. Add a splash of water if needed.
- Pour the dressing over the salad. Gently toss until everything is covered in the dressing. Serve and enjoy!
Notes
- This salad is best eaten fresh the day of making. It will keep for 2 days in the fridge but will become soggy.
- Omit strawberries or replace with slice apples, pears or even blackberries cut in half.
- Prep Time: 10 minutes
- Category: Salad, Side dish
- Method: Slice, blend
- Cuisine: European