Cucumber and Radish Mint Salad

Ingredients

• 6 large English cucumbers, halved lengthwise and thinly sliced into half-moons
• 3 bunch of red radishes, trimmed and paper-thinly sliced using a mandoline
• 1½ cup fresh mint leaves, gently packed
• 9 tablespoons extra-virgin olive oil
• 6 tablespoons fresh lemon juice, strained
• 3 teaspoon white wine vinegar
• 3 teaspoon honey or agave nectar
• 1½ teaspoon sea salt, plus more for seasoning

Method

1. 1Place the sliced cucumbers and radishes in a large colander, toss with half the sea salt, and let them sit for 15 minutes to draw out excess moisture and soften the raw edge.
2. 2Meanwhile, place the mint leaves in a small bowl and cover them completely with a generous splash of boiling water to flash-wilt and deepen the green color.
3. 3Once wilted for one minute, drain the mint thoroughly in a fine-mesh sieve and squeeze out as much liquid as possible using your hands.
4. 4Prepare the dressing by whisking the olive oil, lemon juice, white wine vinegar, honey, and remaining salt in a small jar until the mixture emulsifies and appears cloudy.
5. 5Pat the drained cucumber and radish mixture dry with a clean kitchen towel to ensure the dressing adheres without watering down the salad.
6. 6Fold the squeezed mint leaves into the vegetable mixture gently to distribute the green color and aroma evenly without bruising the leaves.
7. 7Drizzle the dressing over the salad and toss lightly with tongs just until every slice is lightly coated and glossy.
8. 8Serve immediately on chilled plates to maintain the structural integrity and crisp texture of the radishes and cucumbers.

Nutrition per serving