Fresh, crisp, and packed with herb flavor, this Green Goddess Cucumber Salad is the kind of simple recipe that makes fresh vegetables taste irresistible. Cool cucumbers, peppery radishes, and thinly sliced onions are tossed in a creamy homemade green goddess dressing loaded with fresh herbs, garlic, and lemon.
This salad is bright, crunchy, and refreshing — perfect for spring and summer meals, garden harvests, potlucks, or a light lunch. It pairs beautifully with grilled chicken, steak, seafood, or sandwiches and comes together in just minutes.
If you grow cucumbers and herbs in your garden like we do here, this recipe becomes a regular on the table all summer long.
Why You’ll Love This Salad
- Crisp, refreshing texture
- Packed with fresh herbs and flavor
- Quick 10-minute recipe
- Perfect for summer meals
- Naturally gluten-free and low carb
- Great way to use garden cucumbers and herbs
Ingredients
Salad
- 2 large cucumbers, thinly sliced
- 4 radishes, thinly sliced
- ¼ small red onion, very thinly sliced
Green Goddess Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make Green Goddess Cucumber Salad
1. Slice the Vegetables
Thinly slice the cucumbers, radishes, and red onion. A mandoline works great for this, but a sharp knife works just fine too.
Place everything into a large mixing bowl.
2. Make the Dressing
In a small bowl, whisk together:
- mayonnaise
- sour cream or yogurt
- lemon juice
- garlic
- parsley
- chives
- dill
- salt and pepper
Stir until smooth and creamy.
3. Toss the Salad
Pour the dressing over the sliced vegetables and gently toss until everything is evenly coated.
4. Chill (Optional but Recommended)
Let the salad chill in the refrigerator for about 15–30 minutes to allow the flavors to meld together.
Serve cold.
Tips for the Best Cucumber Salad
Use English cucumbers or garden cucumbers
They have thinner skin and fewer seeds.
Slice everything thin
Thin slices allow the dressing to coat the vegetables evenly.
Salt the cucumbers if they are watery
If using very juicy cucumbers, sprinkle lightly with salt and let sit 10 minutes, then drain before mixing.
Fresh herbs make the difference
Fresh dill, chives, and parsley create the classic green goddess flavor.
Variations
Add Avocado
Diced avocado adds creaminess and richness.
Make it Protein Packed
Add shredded rotisserie chicken or canned tuna.
Add Greens
Toss in arugula or butter lettuce.
Use Buttermilk Dressing
Replace sour cream with buttermilk for a thinner dressing.
What to Serve With It
This salad pairs perfectly with:
It also makes a refreshing side dish for summer cookouts.
Green Goddess Cucumber Salad with Radish and Onion
- Total Time: 10 minutes
- Yield: 4 SERVINGS 1x
Description
This fresh and creamy Green Goddess Cucumber Salad is made with crisp cucumbers, peppery radishes, and thinly sliced onions tossed in a homemade herb dressing. It’s a refreshing, easy side dish perfect for summer meals, BBQs, and garden cucumbers.
Ingredients
For the Salad
2 large cucumbers, thinly sliced
4 radishes, thinly sliced
¼ small red onion, thinly sliced
For the Green Goddess Dressing
½ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 tablespoon lemon juice
1 small garlic clove, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 tablespoon fresh dill, chopped
½ teaspoon salt
¼ teaspoon black pepper
Instructions
-
Thinly slice the cucumbers, radishes, and red onion and place them into a large bowl.
-
In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic, parsley, chives, dill, salt, and pepper until smooth and creamy.
-
Pour the green goddess dressing over the sliced vegetables.
-
Toss gently until everything is evenly coated.
-
Serve immediately or chill in the refrigerator for 15–30 minutes before serving for the best flavor.
Notes
-
English cucumbers or garden cucumbers work best for this salad.
-
If cucumbers release a lot of water, lightly salt them and let them sit for 10 minutes, then drain before mixing the salad.
-
Fresh herbs give the dressing the best flavor.
- Prep Time: 10 MINUTES
- Category: Salad, Side Dish
- Cuisine: American
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Because cucumbers release water over time, give it a quick stir before serving again.
FAQs
Can I make this cucumber salad ahead of time?
Yes. It can be made up to 4–6 hours in advance. Just keep it refrigerated.
Can I use dried herbs instead of fresh?
Fresh herbs are strongly recommended, but if needed you can substitute 1 teaspoon dried herbs for each tablespoon fresh.
What cucumbers work best?
English cucumbers, Persian cucumbers, or fresh garden cucumbers work best for this recipe.
Final Thoughts
This Green Goddess Cucumber Salad with Radish and Onion is one of those simple recipes that tastes fresh, vibrant, and satisfying every time. The creamy herb dressing brings everything together while the cucumbers and radishes add the perfect crunch.
It’s a great way to use up fresh cucumbers and herbs from the garden and makes a beautiful, healthy side dish for almost any meal.
Once you try it, it will definitely become one of your go-to cucumber salad recipes.
