FoodLink - Purdue Extension

Radish and Cucumber Salad

Recipe adapted from Oregon State University Extension's

10 min
15 min
Total Time
25 min
Servings: 6


1⁄4 cup nonfat plain yogurt
1⁄4 teaspoon garlic powder
1⁄4 teaspoon each salt and pepper
10 radishes (washed and thinly sliced — about 1 bunch)
1 cucumber (washed and cut into thin rounds)


  1. In a large bowl, mix together yogurt, garlic, salt, and pepper. Add radishes and cucumbers and stir to combine.

  2. Cover and refrigerate for at least 15 minutes before serving.

  3. Refrigerate leftovers within 2 hours.