Smashed Cucumber and Radish Salad with Mint comes together fast, but it doesn’t eat like an afterthought. A quick smash turns clean slices into craggy, irregular bites that grab onto a bright, punchy dressing, while mint keeps the whole bowl tasting cool and fresh.
It’s a smart move for warm days outside since there’s nothing to cook and it feels light on the plate. Keep the cucumbers chilled in the cooler for maximum crunch, then let the radishes add a snappy, peppery edge that pairs well with smoky camp food like grilled skewers, foil-pack fish, or a simple tuna packet.
To keep it crisp, bring the vegetables whole and do the smashing at camp in a bowl or sturdy zip-top bag. Let the salad rest for a few minutes before serving so the rough edges soak up the oil and vinegar, and you’ll only have minimal cleanup when it’s time to pack up.
Smashed Cucumber and Radish Salad with Mint
Equipment
- Cutting board
- Knife
- zip bag or bowl
- muddler or small pan
Ingredients
- 2 medium English cucumbers ends trimmed
- 5 radishes thinly sliced
- 2 tbsp fresh mint leaves roughly chopped
- 2 tbsp rice vinegar
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp sugar
Instructions
- On a sturdy cutting board, lay cucumbers and use the side of a large knife or a pan to gently smash them until they split. Cut into rough chunks.
- Place cucumbers, radish slices, and chopped mint in a large zip bag or bowl.
- Add rice vinegar, olive oil, salt, and sugar. Seal the bag or cover the bowl, then shake or toss vigorously to coat.
- Let salad marinate for at least 10 minutes—longer for more flavor. Serve chilled or at cool ambient temperature.