Smashed Cucumbers and Radishes in Yogurt Sauce
A refreshing salad featuring crushed Persian cucumbers and radishes in a creamy Greek yogurt dressing with garlic and lemon. The vegetables are gently smashed to help them absorb the tangy sauce.
Ingredients
- •1 clove garlic
- •2 teaspoons fresh lemon juice
- •½ cup plain whole-milk Greek yogurt
- •2 tablespoons olive oil
- •1 pinch sugar
- •1 to taste Kosher salt, freshly ground pepper
- •4 ounces Persian cucumbers
- •4 ounces red radishes
- •trimmed
Cooking Instructions
- 1.
Combine garlic and lemon juice in a small bowl and let sit 5 minutes.
5 min
- 2.
Whisk yogurt, oil, and sugar in a large bowl; season with salt and pepper. Whisk in garlic mixture.
5 min
- 3.
Using a rolling pin, meat mallet, or the flat side of a chef's knife, lightly whack cucumbers and radishes so they begin to split apart (but not so forcefully that you smash them to smithereens). Tear cucumbers and radishes into bite-size pieces with your hands and fold into yogurt mixture. Season salad with more salt and lots and lots of pepper.
10 min
- 4.
Transfer salad to an airtight container; cover and chill at least 2 hours. Shake to combine before serving.
120 min
- 5.
Salad can be made 3 days ahead. Keep chilled.
