Apparently, I have been trying to make more salads that aren’t your typical salad since my sister and her family moved back from Florida this week. Why salads though? Well since my sister’s heart attack she has changed her diet to a vegan diet, so I had to up my kitchen game. Trust me it’s hard to impress my sister. Since she loves salads I decided to make a different type of salad that was light and refreshing just for her. I developed this refreshing twist on a salad and incorporated radishes, cucumbers, avocado and fresh mint for this perfect summer salad. I topped it off with freshly squeezed lemon juice and grinded pink Himalayan sea salt for that extra touch. It was a hit to say the least because all the dishes were eaten in a minute or less.
So, if you are looking for a light and refreshing salad to munch on or a simple snack then you must make my radish cucumber avocado mint salad. It’s the bomb!!
Buen Provecho!
Radish Cucumber Avocado Mint Salad
Printable Version
Yield: Serves 4-6 Total Time: 5-15 minutes
Ingredients:
-2 Cucumbers
-1 Radish Bunch
-2 Avocados
-2 Lemons
-6 Sprigs of Fresh Mint
-Pink Himalayan Sea Salt
Equipment Needed:
-Cutting Board/mat
-Knife
-Peeler
-Serving Dishes
Prep:
– Rinse 6 sprigs of fresh mint, remove mint leaves and set aside, discard stems
– Rinse 1 radish bunch and discard leaves, set radishes aside
– Slice 2 avocados in half lengthwise, remove the pit and discard pit, set avocados
aside
– Peel 2 cucumbers and set aside
– Slice 2 lemons in half, remove and discard seeds, and set sliced lemons aside
Directions:
– Get a cutting board/mat and knife
– Slice the radishes and cucumbers into ½ inch slices and set aside
– Slice the avocados into ¾ inch cubes and set aside
– Get serving dishes
– Place 1 sliced radish onto the plate, then place 1 sliced cucumber on top of the
radish, and add 1-2 mint leaves on top of the cucumber and top with ¾ inch avocado
slice
– Repeat this process until you have 5 radish cucumber avocado mint pieces on a
dish, should yield 4-6 servings
– Squeeze a little bit of fresh lemon juice onto each plate ensuring each radish
cucumber avocado mint piece has a drop or two of lemon juice
– Add a couple of dashes of Pink Himalayan Sea Salt depending on your preference
to each dish (I usually add about 5 small dashes per dish)
– Serve
**** Season to suit your taste buds. *****