Cooking Instructions
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Step 1
Combine
Radishes (1 bunch)
and
English Cucumber (1/2)
in a bowl with the juice from
Lemon (1)
,
Granulated Sugar (1 tsp)
, and
Sea Salt (1/2 tsp)
. Let sit while you prepare the rest of the salad to soak up the juices.
Step 2
Combine
Baby Arugula (4 cups)
and
Fresh Mint Leaves (1 Tbsp)
in a medium bowl. Drizzle with
Extra-Virgin Olive Oil (1 Tbsp)
. Sprinkle with
Sea Salt (1/2 tsp)
and toss to incorporate. Taste, and season with more lemon juice, oil and salt as needed.
Step 3
Remove the radishes and cucumbers from the liquid and nestle them among the greens. Immediately before serving, sprinkle
Pine Nuts (1/4 cup)
over the salad, drizzle with
Honey (1 Tbsp)
and top with additional lemon juice and 1 Tbsp zest from the Lemon Zest. Serve and enjoy!
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