Crunchy watercress, Cucumber & Radish Salad
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Instructions
To make the dressing, whisk together all the ingredients, then season. (This can be stored in the fridge for up to 2 days.) Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Just before leaving, arrange the watercress, cucumber and radishes in a portable container. Drizzle with dressing just before serving.
Ingredients
1 cucumber
2x bags watercress
2x bags baby radishes , halved if large
For the dressing
6 tbsp natural yogurt
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 garlic clove , crushed
sprig dill , leaves only, chopped