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Radish Salad with Yogurt Dill Dressing

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 55 min
  • Calories: 239
Butter Lettuce And Radish Salad With Yogurt Dill Dressing toasted chickpeas and avocado

Blushing radishes, cool cucumber and smoky roasted chickpeas make this gorgeous butter lettuce and radish salad with yogurt-dill dressing an absolute celebration of all things crispy-crunchy.

A Hearty, Summery Dinner Salad

This drop-dead gorgeous dinner salad is composed of flavors and textures that scream summertime—a bed of tender butter lettuce (you know we’re obsessed, right?), blushing radishes, fresh cucumber, creamy avocados and smoky roasted chickpeas. Thanks to the chickpeas it’s got just a hint of heft, meaning that this summer salad can stand alone as a light dinner. For bigger appetites, you can always add a baguette or some grilled salmon to round it out into a more filling supper. And the thing that really makes this composed salad recipe a winner? A creamy, healthy homemade yogurt-dill dressing.

radishes
Butter Lettuce And Radish Salad With Yogurt Dill Dressing toasted chickpeas and avocado

What’s This About Yogurt In A Salad Dressing?

We dress this colorful salad in a creamy, fresh dressing that also happily doubles as a delicious veggie dip. We’re not using yogurt just because it’s a healthier base for a salad dressing than mayonnaise or sour cream, we also love its unique creamy-tartness. That cool tang is a perfect foil for the sharpness of radishes and the paprika-flecked smokiness of the roasted chickpeas. All that paired with the ripply crunch of butter lettuce and, well, let’s just say you’ll have yourself a mighty good salad. OK, so you’re into this dressing now, right? In addition to salt and pepper, you’ll only need four ingredients to make it:

  • Greek yogurt
  • Lemon
  • Apple cider vinegar
  • Fresh dill, minced
spiced toasted crunchy toasted chickpeas
baked crisp roasted chickpeas

Roasted Chickpeas—The Best Salad Topper Ever, The End.

They really are, though. This salad is almost vegan—if you use a different dressing it can easily be vegan—but as it is, it’s a hearty, filling vegetarian dinner thanks to these roasted chickpeas. Loaded with fiber, iron and protein, they add both bulk and nutrition. Plus, roasting them makes them 100% delicious. Here’s how the magic happens:

  • Toss the chickpeas with olive oil, sea salt and smoked paprika (also called pimentón).
  • Nibble on them, because they honestly already taste pretty good.
  • Roast! Pop them onto a sheet pan and roast them! 400° F for 40 minutes.
  • Wait! Pull the chickpeas out and let them sit for ten minutes.
  • Roast again! Ten more minutes—just until they’re nice and crunchy.
  • Let them cool a bit before digging into the perfectly little crispy bites.
Butter Lettuce And Radish Salad With Yogurt Dill Dressing toasted chickpeas and avocado

Tools You’ll Need:

More Summery Salads That Double As Dinner

The secret to turning a veggie-loaded salad into a meal is to dress it up a little bit. These four salad recipes are some of our favorite ways to fill up on green stuff:

Butter Lettuce And Radish Salad With Yogurt Dill Dressing toasted chickpeas and avocado

Have You Ever Been This Excited For Radish Season?

Radishes always look so inviting, with their vibrant magenta skin and cheery green tops, but until we dreamt up this salad recipe we were never quite sure how best to use them. We hope this salad makes you as excited for radish-gobbling as we are. Let us know how it turns out for you! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper so we can see your handiwork! Happy eating.

Radish Salad with Yogurt Dill Dressing

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 55 min
  • Calories: 239

Ingredients

  • 1 Head butter lettuce
  • 6 Radishes, thinly sliced
  • 1 English cucumber, thinly sliced
  • 1 Large avocado, cut into wedges
  • 1 Can chickpeas
  • 2 tsp Olive oil
  • 1/2 tsp Sea salt
  • 1/2 tsp Smoked paprika

Yogurt Dill Dressing

  • 3/4 cup Plain greek yogurt
  • 1/2 Lemon, juiced
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Fresh dill, minced
  • 1/2 tsp Sea salt
  • 1/2 tsp Course ground pepper

Method

  1. Preheat oven to 400° F.
  2. Drain and rinse chickpeas. We popped the peels of the chickpeas off, but you could skip this step if you want to save time. Place the chickpeas onto a parchment paper lined rimmed baking sheet and toss with olive oil, sea salt and paprika. Roast chickpeas in oven for 40 minutes. After 40 minutes take them out of the oven and let them rest for 10 minutes. Place them back into the oven for 10-15 minutes longer until crunchy.
  3. Combine all ingredients for the dressing in a small bowl. Refrigerate until ready to use.
  4. Place lettuce on a platter, spread radishes, cucumber and avocado evenly over lettuce. Pour desired amount of dressing over entire salad. Sprinkle with roasted chickpeas.