Radish, Cucumber and Mint Salad

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Meal course
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1 to taste
4 tbspn
Mint, washed
1 bunch
Radishes (aprox. 8-10 radishes), washed
Small cucumber
Radish, Cucumber and Mint Salad

It is common to find side salads coated in mayonnaise in Latin America. While often tasty, they’re not so great if you’re trying to watch your weight. So it was a welcome and refreshing surprise when a Guatemalan friend served this fat-free dish for a work-lunch. With only lime as a dressing, you can dig in guilt-free!

The recipe is almost too simple to warrant writing down. However, the concept is very different to the salads we’re used to making in the Global North: to start with there’s no lettuce. That’s why it’s back to basics to learn this new salad style. This simple combination of raw vegetables mixed with fresh mint and lime brings flavour and colour to your table when you’re in need of a light lunch.

  1. Peel the onion, cut in half and slice finely. Place in a bowl and squeeze the juice of one lime over the onion, this will soften the flavour
  2. Take the radishes; top and tail, then thinly slice into rounds. Add to the onion and stir
  3. Peel the cucumber, slice into rounds and add to the bowl
  4. Carefully take the leaves off the mint and finely chop. Add to the rest of the vegetables
  5. Squeeze the remaining lime juice over the salad and mix well, add a generous pinch of salt and leave to rest until ready to serve.

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