Cucumber Salad with Radish Microgreens
If you’ve ever thought, “What do I do with these microgreens?”—start here.
This simple cucumber salad is quick to make, packed with flavor, and perfect for late spring CSA shares. It features crisp cucumbers, fresh herbs, and radish microgreens, which bring a peppery brightness that punches above their size.
Radish microgreens are basically baby radish plants, cut just after they sprout. They have the same spicy, zippy flavor of a full-grown radish but in a tender, leafy form. They’re ideal in cold dishes like this one where they can stay crisp and flavorful.
Why This Recipe Works for CSA Members
You probably already have most of these ingredients, or something close enough. It’s the kind of dish you can throw together in 10 minutes, adapt with what’s in your fridge, and serve alongside just about anything. Whether you’re building a grain bowl, topping a pita, or spooning it over yogurt, this salad adds a bright, herbaceous crunch to any meal.
Ingredients:
1 cup radish microgreens
8 Persian cucumbers or 1 English cucumber
2 tablespoons lightly toasted sesame seeds
2 tablespoons sumac (or substitute with a pinch of ground cumin)
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt, more to taste
Instructions:
Prep your cucumbers. Slice thin rounds. If using an English cucumber, cut in half lengthwise first, then slice into half moons. You can also scoop out the seeds to prevent too much liquid.
Mix it all. In a large bowl, combine the cucumbers, radish microgreens, sesame seeds, sumac, herbs, lemon juice, olive oil, and salt.
Taste and adjust. Add more salt or lemon if needed. That’s it!
Tips & Swaps
No sumac? Cumin adds warmth instead of tartness, but it’s still delicious.
Cucumbers too juicy? Salt them first and let them sit in a colander to drain for 10–15 minutes, then toss with the rest of the ingredients.
Want to bulk it up? Add a cup of cooked white beans for protein, or a spoonful of tahini for creaminess. Just adjust seasoning to taste.
Storage: This salad is best the day it's made, but it holds up well in the fridge for about a day. The flavors deepen, and it makes a great leftover topping.
Real-Life Serving Ideas
One CSA member told us she layered this salad over Greek yogurt and topped it with grilled chicken for a no-cook dinner.
And an Area 2 Farms’ farmer likes to make this cucumber salad and pile it on top of warm lentils or leftover roasted sweet potatoes. The crunch of the cucumbers and the radish microgreens adds a bright contrast to the earthy flavors. It’s one of those simple combos that just works.
Area 2 Farms for Locals
Your food should be equally accessible and nutritious. Which is where we come in. We’re Area 2 Farms, we grow organic produce, deliver it to your door weekly, and operate all within 10 miles of you.
