Dill Delight Radish and Cucumber Salad

 

6 mini or Persian cucumbers, sliced about 1/8th-inch thick

12 to 16 radishes, about 1/2 lb (226 g), sliced about 1/8th-inch thick

3 T. (9 g) fresh dill leaves, chopped

1 T. (3 g) fresh chives, chopped

Flaky sea salt, to taste

Freshly ground black pepper, to taste

 

1/4 C. (60 ml) avocado or olive oil

3 T. (45 ml) whole grain mustard

3 T. (45 ml) honey

1 to 2 T. (15 to 30 ml) fresh lemon juice, to taste

1 tsp white wine vinegar

1/4 tsp black pepper

Pinch of coarse salt

 

In a large bowl, gently toss together the cucumbers, radishes, dill, and chives. Season with salt and pepper to your taste. Set this aside for now. In a medium bowl, whisk together the olive oil, mustard, honey, lemon juice, vinegar, pepper, and salt. Drizzle the dressing over the cucumber and radish mixture, then toss gently until everything is well coated. Adjust any seasonings, if needed. Cover the bowl with plastic wrap or a lid and place in the refrigerator for about 30 minutes to allow the flavor to marinate. Serve the salad chilled.