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Smashed Cucumbers and Radishes in Yogurt Sauce

['1 small garlic clove, finely grated', '2 teaspoons fresh lemon juice', '1/2 cup plain whole-milk Greek yogurt', '2 tablespoons olive oil', 'Pinch of sugar', 'Kosher salt, freshly ground pepper', '4 ounces Persian cucumbers', '4 ounces red radishes', 'trimmed']

Combine garlic and lemon juice in a small bowl and let sit 5 minutes.
Whisk yogurt, oil, and sugar in a large bowl; season with salt and pepper. Whisk in garlic mixture.
Using a rolling pin, meat mallet, or the flat side of a chef’s knife, lightly whack cucumbers and radishes so they begin to split apart (but not so forcefully that you smash them to smithereens). Tear cucumbers and radishes into bite-size pieces with your hands and fold into yogurt mixture. Season salad with more salt and lots and lots of pepper.
Transfer salad to an airtight container; cover and chill at least 2 hours. Shake to combine before serving.
Salad can be made 3 days ahead. Keep chilled.

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