Crunchy, refreshing and full of flavour. This is the kind of salad we keep coming back to when the days get warmer.
Cucumber, radish and fresh herbs bring all the freshness, while our fermented almond product Mandela adds creaminess, gentle acidity and that little something that makes the whole bowl feel complete. Finished with lemon and herbs, it’s simple, seasonal and surprisingly satisfying.
Perfect as a light lunch, side dish or alongside grilled vegetables and sourdough.
Ingredients (2 servings)
For the salad:
- 2 mini cucumbers (or 1 large cucumber)
- 6–10 radishes
- 1 shallot (or small red onion)
- a handful of fresh chives
- a small handful of fresh dill
- a few mint leaves
- 80–100 g Grashka Mandela
For the dressing:
- juice of 1 lemon
- 2 tbsp olive oil
- sea salt
- freshly ground black pepper
Method
- Slice the cucumber and radishes into bite-sized pieces. Thinly slice the shallot.
- Finely chop the chives and dill, then roughly tear the mint leaves.
- In a large bowl, combine cucumber, radishes, shallot and herbs.
- Add lemon juice, olive oil, salt and pepper, then toss everything together.
- Finish by crumbling Mandela generously over the salad.
Serve immediately while fresh and crunchy.
