Looking for a recipe to use radishes from my garden, I came across this salad at a local restaurant. It’s so good, I had to share.
Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.
Per Serving: 188 calories; protein 0.7g; carbohydrates 4.6g; fat 18.8g; sodium 210.9mg.