Cucumber Radish Salad with Dill
Why This Is Strictly Keto
Cucumbers and radishes are two of the lowest-carb vegetables there are, and the dressing is just olive oil and lemon juice — no sugar, honey or bottled dressing. A serving has about 2g of net carbs.
Ingredients
- 4 mini or Persian cucumbers
- 8 radishes (one bunch)
- 2 green onions, thinly sliced
- 1 tablespoon fresh dill, roughly chopped
- 2 tablespoons olive oil
- 1½ tablespoons lemon juice (about half a lemon)
- Kosher salt and freshly ground black pepper, to taste
Instructions
Slice: Thinly slice the radishes and cucumbers with a mandoline for uniform pieces, or with a sharp knife.
Whisk the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
Toss: In a medium bowl, combine the cucumbers, radishes, green onions and dill, pour over the dressing and stir well.
Season and serve: Transfer to a serving bowl and add a little more salt and pepper if needed.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~75 kcal | 7g | 1g | 2g |
Tips
- The thin slices absorb dressing quickly and soften, so dress the salad 10–15 minutes before serving.
- Leftovers keep 3–4 days in the fridge; drain off any liquid that collects at the bottom.
- Swap the green onion for shallot or red onion, or use parsley in place of dill.
- Top with a fried or poached egg to turn it into a light meal.
