Radish Mint Salad Recipes

ORANGE, RADISH, AND MINT SALAD

Steps:

• Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
• In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

WATERMELON SALAD WITH RADISHES AND MINT

Steps:

• Dissolve a spoonful of salt in a large bowl of ice and water. Add the radishes and let sit for a few minutes to crisp.
• Whisk the vinegar, oil, and 1 teaspoon salt in a large bowl. Drain the radishes and add to the bowl, along with the onion and watermelon.
• Gently toss with your hands to coat evenly.
• Spread on a serving platter, grind pepper all over, and top with the mint.

RADISH MINT SALAD

Steps:

• Combine all ingredients in a bowl; mix until flavours are well combined.
• Enjoy!

GUATEMALAN-STYLE RADISH AND MINT SALAD

Steps:

• In a large bowl, stir together the scallion whites, chili, lime zest and juice, orange zest and juice and ¼ teaspoon salt. Let stand for at least 10 minutes.
• Stir the oil into the dressing. Add the radishes and the scallion greens, then toss. Cover and refrigerate until chilled, 30 to 60 minutes. Mix in the mint, then taste and season with salt.
• Fried pork rinds, chopped

RADISH, LENTIL & MINT SALAD

Steps:

• Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.
• In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.
• In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.