A Very Crunchy Salad

Written By olivia pollock

10 Minutes

〰️

10 Minutes 〰️

Serves 4

Ingredients

  • 4 Lebanese cucumbers

  • 6 radishes

  • 200 grams cherry tomatoes

  • A handful of fresh mint leaves

  • A handful of fresh parsley leaves

  • Juice of 1/2 lemon

  • 3 tablespoons olive oil

  • Salt, to taste

  • Freshly ground black pepper, to taste

Method

Prepare the Vegetables: Wash the Lebanese cucumbers and chop them into thick slices or chunks to preserve their crunchiness. Trim the radishes and slice them into quarters. Halve the cherry tomatoes.

Herb Preparation: Wash and gently pat dry the mint and parsley leaves. Tear the leaves by hand into smaller pieces.

Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, salt, and freshly ground black pepper to create a simple dressing. Taste and adjust the seasoning as needed.

Toss and Serve: In a large mixing bowl, combine the chopped cucumbers, radishes, cherry tomatoes, and torn herbs. Drizzle the dressing over the salad and toss gently to ensure all the ingredients are well coated and mixed. Serve immediately to enjoy the maximum crunch and freshness.

Notes

This salad is all about the crunch; fresh veggies are crucial to achieving that! A little trick to amp up the freshness is to give the veg a little ice bath before using them, which crisps them up nicely.

olivia pollock
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