Creamy Cucumber Radish Salad with Dill 

This creamy cucumber radish salad with dill, toasted pine nuts and cannellini beans is the kind of dish you throw together when you want something fresh, cool, without turning on the stove. It’s light, creamy, and packed with crunchy vegetables, soft white beans, and a bright herb flavour that feels incredibly refreshing.

Think of it as a cross between a white bean cucumber salad and a classic cucumber dill salad, but with a creamy dressing and toasted pine nuts for a warm, nutty finish. It’s the sort of bowl you keep sneaking bites from straight out of the fridge.

Ingredient Notes & Substitutions

CUCUMBERS
You’ll need about 2 medium cucumbers, thinly sliced. English or Persian cucumbers work best because they’re less watery and have softer seeds. Look for firm cucumbers with smooth, bright skin. If you only have regular garden cucumbers, just peel them and scoop out the seeds before slicing.

RADISHES
Grab a small bunch, about 6–8 radishes. Choose ones that feel firm and heavy for their size, with smooth, unblemished skins. They should have a crisp bite and a mild peppery flavour. If radishes aren’t available, thinly sliced red cabbage or even shaved carrots can add a similar crunch.

CANNELLINI BEANS
You’ll need about 1 can of cannellini beans, rinsed and drained. These creamy white beans are soft, mild, and perfect for soaking up the dressing. Look for cans without dents or swelling. If you don’t have cannellini beans, great northern beans or chickpeas also work nicely.

FRESH DILL
A small handful of fresh dill, finely chopped, gives that classic cucumber dill flavour. Look for bright green, feathery leaves with no yellowing. If dill isn’t available, a mix of parsley and a tiny pinch of dried dill can still give a pleasant herbal note.

FRESH MINT LEAVES
Add a small handful of fresh mint, chopped. Mint makes the salad extra refreshing and replaces the need for sour cream or heavier ingredients. Choose mint with vibrant green leaves and a strong, clean aroma. If you have extra mint, it’s great in lemonade or iced tea.

CREAM CHEESE
About 3–4 tablespoons of softened cream cheese create the creamy base for the dressing. Use full-fat for the best flavour and texture. It should be soft and easy to stir. If you prefer something lighter, you can use thick yogurt or a plant-based cream cheese alternative.

LEMON JUICE
You’ll need the juice of about half a lemon. Fresh lemon gives the dressing brightness and balances the creaminess. Choose lemons that feel heavy for their size—they usually have more juice. In a pinch, a mild vinegar can work, but lemon tastes fresher.

TOASTED PINE NUTS
A small handful, about 2–3 tablespoons, adds a buttery crunch. Look for pale, ivory-colored nuts without dark spots. If pine nuts are too expensive or unavailable, chopped toasted almonds or sunflower seeds are great substitutes.

Step-by-Step Instructions 

1. Toast the pine nuts first.
   Place them in a dry skillet over medium-low heat. Stir constantly. Within a few minutes, they’ll turn lightly golden and smell warm and nutty. As soon as they change color, remove them from the pan so they don’t burn.
2. Slice the vegetables.
   Thinly slice the cucumbers into rounds or half-moons. They should look crisp and juicy. Then slice the radishes as thin as you can so they stay crunchy but not overpowering.
3. Rinse the beans.
   Pour the cannellini beans into a strainer and rinse under cold water. This removes the canned taste. Let them drain well so the salad doesn’t become watery.
4. Make the creamy dressing.
   In a large mixing bowl, add the softened cream cheese. Pour in the lemon juice and olive oil. Stir slowly until it becomes smooth and creamy. It should look pale, glossy, and easy to coat the vegetables.
5. Add the herbs.
   Stir in the chopped dill and fresh mint. The aroma should instantly smell bright and herbal.
6. Combine everything.
   Add the cucumbers, radishes, and cannellini beans to the bowl. Gently fold everything together so the dressing coats each piece without smashing the beans.
7. Add the pine nuts last.
   Sprinkle in the toasted pine nuts and fold once more. Taste the salad, then add salt and pepper as needed.
8. Let it rest.
   If you have time, chill the salad in the fridge for 15–20 minutes. The flavours will settle, and the salad will taste even more refreshing.

Expert Tips

• Choose smaller cucumbers they’re less watery and keep the salad creamy instead of diluted.
• If the dressing feels too thick, loosen it with a spoonful of cold water or extra lemon juice.
• Slice radishes paper-thin so they add crunch without overpowering the flavour.
• Toast pine nuts on low heat; they burn quickly if the pan is too hot.
• Let the salad sit for 15 minutes before serving the beans absorb the dressing and taste better.

Storage & Make-Ahead

Store any leftovers in an airtight container in the refrigerator. The salad stays fresh for about 2 days, though the cucumbers will soften slightly over time. Give it a gentle stir before serving again.

This salad is best enjoyed cold or at room temperature, so there’s no need to reheat it. Avoid microwaving, as the cream cheese dressing can separate and the vegetables may become soggy.

You can prepare the dressing a day ahead and keep it in the fridge. When you’re ready to serve, just toss it with the fresh vegetables and beans for the best texture.

What to Serve With

This creamy cucumber dill salad pairs beautifully with simple grilled chicken, baked salmon, or pan-seared tofu. The cool, refreshing flavour balances warm, savory mains perfectly.

It also works well as part of a light lunch with crusty bread or tucked beside a simple rice dish on busy weeknights. For gatherings or family dinners, it’s a great side that adds color and freshness to heavier foods.

If you’re planning a summer-style meal or a casual weekend spread, this bean salad with dill fits right in next to roasted vegetables, wraps, or grilled meats.

FAQs

Can I use another type of bean?
Yes, great northern beans or chickpeas work well if you don’t have cannellini beans.

Can I make this salad dairy-free?
You can swap the cream cheese for a plant-based version or use thick dairy-free yogurt.

How long does this salad last in the fridge?
It stays fresh for about 2 days in an airtight container. The cucumbers may soften slightly.