As a cruciferous vegetable like broccoli, radishes have a host of health benefits but are typically under-appreciated – pushed around on crudité platters until they’re all that’s left and then drowned in ranch dressing to wash them down. This recipe for radish and cucumber tzatziki is a nice new option.

They are actually full of nutrients: folate, fiber, riboflavin, and potassium, as well as good amounts of copper, vitamin B6, magnesium,manganese, and calcium. They contain fiber, too.

In the spring and early summer, radishes grow locally and can be picked at their height of freshness and flavor.

Try this simple recipe to add them to your menu.

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Cucumber and Radish Tzatziki

Thinly sliced radishes lend a peppery bite and pretty pink hue to this traditional Greek cucumber yogurt dip recipe. Serve the tzatziki as an appetizer with pita bread, lavash-style flatbread or vegetable crudités, or as a refreshing sauce with grilled fish or chicken.
  • 1small cucumber, peeled and seeded (6-7 ounces)
  • 10radishes, trimmed
  • 1 1/2cupscups nonfat plain Greek yogurt
  • 1/4cupsliced scallions
  • 2cloves garlic, minced
  • 1tspcloves garlic, minced
  • 1Tbsplemon juice
  • 2Tbspchopped fresh mint
  • 2Tbspchopped fresh dill
  • 1/4tspground coriander
  • 1/2tspsalt
  • 1/4tspground pepper
  1. Grate cucumber on the coarse side of a box grater. Transfer to a square of cheesecloth or a clean kitchen towel. Roll up, then twist gently to extract as much liquid as possible. Transfer to a medium bowl.
  2. Grate radishes and add to the bowl. Add yogurt, scallions, garlic, lemon zest, lemon juice, mint, dill, coriander, salt and pepper. Stir gently to combine. Cover and refrigerate for 15 minutes to allow flavors to blend.
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