4 large cucumbers
1 t salt
6 radishes
1 container (8 ounces) plain yogurt
1/2 c sour cream
1/2 c fresh dill, loosely packed~ chopped
2 T lime juice
1/4 t black pepper
1 garlic clove~ minced
Cut each cucumber lengthwise in half; scoop out seeds with spoon. With knife or in food processor fitted with slicing blade, thinly slice cucumber halves crosswise. In large bowl, toss cucumbers with salt; let stand 30 minutes.
Thinly slice radishes; transfer to serving bowl. Add yogurt, sour cream, dill, lime juice, pepper, and garlic. Stir until well combined.
With hand, press sliced cucumbers over sink to remove as much liquid as possible. Pat cucumbers dry with paper towels.
Add cucumbers to bowl with yogurt mixture. Toss until evenly coated. Cover and refrigerate at least 1 hour or overnight to blend flavors.
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