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Spring Radish and Cucumber Salad

This salad features thinly sliced radishes and cucumbers tossed with fresh mint and lemon juice. It has a crisp, crunchy texture with vibrant fresh flavors highlighted by minimal dressing, showcasing the natural brightness of the vegetables. The dish is served raw, emphasizing the raw crunch and splash of acidity for a refreshing bite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Spring Salad
Calories: 50
Ingredients Equipment Method

Ingredients
  

  • 4 cups radishes thinly sliced
  • 2 cups cucumbers thinly sliced
  • 1/4 cup fresh mint leaves roughly chopped
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon olive oil optional, for extra sheen
  • to taste salt
  • to taste black pepper

Equipment

  • Chef's knife
  • Mandoline or vegetable peeler
  • Mixing Bowl
  • Measurement spoons
  • Serving platter

Method
 

  1. Place a mandoline or carefully use a chef's knife to thinly slice the radishes and cucumbers into a mixing bowl, aiming for uniform, translucent rounds.
  2. Add the chopped fresh mint leaves to the sliced vegetables, distributing evenly to ensure herbal freshness in every bite.
  3. Pour the freshly squeezed lemon juice over the vegetables and mint, then drizzle with olive oil if using. Toss gently with salad tongs or two spoons until all ingredients are coated evenly and the slices are slightly wilted from the acid.
  4. Season the salad with salt and black pepper to taste, tasting and adjusting until the flavors are balanced and bright.
  5. Transfer the salad to a serving platter, arranging slices artfully to showcase their thinness and color. Serve immediately for maximum crunch and freshness.