In 2012, we joined a local organic Community Supported Agriculture (CSA) farm in Tampa. Every other week, we’d pick up bags of wonderfully fresh vegetables, some of which I’d never heard of before. Tatsoi? Dino Kale? Hakurei turnips?
Needless to say, our palettes expanded, and sometimes I struggled to find ways to use our produce. Like the radishes. One or two, I know how to handle (chop up in a salad – easy enough!), but eight? Ten? Thankfully, I found two different cold salad recipes through Pinterest that allowed me to use the radishes in really delicious ways. This one is based on a Weight Watchers recipe and is such a wonderful and refreshing summer dish. Tangy citrus, fragrant mint, sweet melon, crisp and slightly spicy radishes all combine into a beautiful and healthy salad. While the original recipe calls for the veggies and melon to be sliced on a mandolin, I chose to dice the cucumbers and melon and thinly slice the radishes. Scooping the melon with a baller would also work. The recipe also calls for honeydew, and as you can see in the photo I sometimes use cantaloupe. They are equally delicious.
Sometimes I deconstruct the salad for little palettes that aren’t keen on radishes or mint yet. They inhale the melon and cucumber.
Ingredients
1 medium English cucumber
6-8 fresh radishes
1/2 medium honeydew melon
1/2 cups mint leaves, julienned
1/4 cup fresh lemon or lime juice
1 Tbl sugar
Directions
Combine all ingredients in a bowl and chill for at least two hours before serving.
a little of each 