Radish Yogurt With Pine Nuts

1. 1

   Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.

2. 2

   Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.

3. 3

   Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 1 cup).

4. 4

   Mix radishes, yogurt, lemon juice, 2 Tbsp. oil, and 1/2 tsp. lemon zest in a medium bowl; season with salt and pepper.

5. 5

   Divide yogurt among bowls, top with pine nuts and more lemon zest and drizzle with remaining 1 Tbsp. oil. Serve with cucumber spears for dipping.

6. 6

   Yogurt can be made 3 days ahead; cover and chill. Top with pine nuts and lemon zest just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.