2long English cucumberspeels left on, thinly sliced (if using regular cucumbers, peel first)
1 1/2teaspoonskosher saltdivided, plus additional to taste
3/4cupplain nonfat Greek yogurt
1clovegarlicminced (about 1 teaspoon)
3tablespoonsfinely chopped fresh dill
In a medium bowl, place the cucumbers and radishes. Sprinkle with 1 teaspoon salt and stir to combine. Cover and let sit 30 minutes. This step is crucial to ensure your salad does not become watery.
Pour the cucumbers and radishes into a colander and stir, draining out as much of the water as you can. Transfer to a dry bowl.
In a separate bowl or large measuring cup, whisk together the Greek yogurt, vinegar, honey, garlic, pepper, and remaining 1/2 teaspoon salt. Pour half of the dressing over the cucumbers and radishes and stir to combine. Continue adding additional dressing until you reach your desired creaminess. You want the vegetables to be well coated but not soggy.
Stir in the dill and chives. Taste and season with additional salt and/or pepper as desired. Refrigerate for 1 hour before serving.
This salad can be prepared up to 1 day in advance. Store the radishes and cucumbers separately from the dressing, then combine just before serving.
This salad is best enjoyed within a few hours of tossing with the dressing. However, leftovers may be kept covered in the fridge for up to two days.
For an extra super creamy salad, swap 3 tablespoons of the Greek yogurt for olive oil-based mayo.