Go Back
–+ servings
Spring Radish and Cucumber Salad

Fresh and Zesty Spring Radish and Cucumber Salad Delight

A refreshing Spring Radish and Cucumber Salad that celebrates seasonal produce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Radishes thinly sliced; provides crunch and a peppery flavor. Substitute with daikon for a milder taste.
  • 2 cups Cucumbers thinly sliced; adds a refreshing crispness. Use Persian or English cucumbers for best results.
  • 1/4 cup Fresh Mint Leaves roughly chopped; enhances freshness and aroma. Substitute with basil or parsley for a different herb profile.
For the Dressing
  • 2 tablespoons Lemon Juice freshly squeezed; delivers bright acidity, essential for the dressing.
  • 1 tablespoon Olive Oil (optional) adds a rich mouthfeel and sheen. Use avocado oil for a different flavor.
  • Salt and Black Pepper To taste; essential for seasoning; adjust based on preference.

Equipment

  • Mandoline
  • Chef's knife
  • mixing bowl
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Using a mandoline or a sharp chef's knife, thinly slice the radishes and cucumbers into uniform rounds, aiming for about 1/8 inch thick. Transfer them into a large mixing bowl.
  2. Roughly chop the fresh mint leaves and sprinkle them evenly over the sliced radishes and cucumbers in the mixing bowl. Gently toss to incorporate the mint.
  3. In a small bowl, combine the freshly squeezed lemon juice with optional olive oil and whisk until well blended. Drizzle this dressing over the vegetable mixture, ensuring every piece is coated.
  4. Sprinkle salt and freshly cracked black pepper over the salad, then gently toss to mix in the seasonings without bruising the vegetables.
  5. Transfer the salad onto a serving platter, arranging it artfully. Serve immediately to enjoy the crispness and vibrant freshness.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 20mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

This salad is best enjoyed fresh, ideally served immediately after preparation to maintain its crisp texture and vibrant colors.

Tried this recipe?

Let us know how it was!