Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.
Recipe information
Yield
Makes about 2 cups
Ingredients
Preparation
Step 1
Combine garlic and lemon juice in a small bowl and let sit 5 minutes.
Step 2
Whisk yogurt, oil, and sugar in a large bowl; season with salt and pepper. Whisk in garlic mixture.
Step 3
Using a rolling pin, meat mallet, or the flat side of a chef’s knife, lightly whack cucumbers and radishes so they begin to split apart (but not so forcefully that you smash them to smithereens). Tear cucumbers and radishes into bite-size pieces with your hands and fold into yogurt mixture. Season salad with more salt and lots and lots of pepper.
Step 4
Transfer salad to an airtight container; cover and chill at least 2 hours. Shake to combine before serving.
Do Ahead: Salad can be made 3 days ahead. Keep chilled.
Recipe notes
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