Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Radishes, sliced paper-thin | 260 g | Pungent · Heating |
 Cucumber, cut into thin half-moons | 340 g | Sweet, Astringent · Cooling |
 Fresh mint leaves, finely sliced | 20 g | Pungent, Sweet · Cooling |
 Coriander seeds, toasted and crushed | 4 g | Astringent, Bitter, Sweet · Cooling |
 Olive oil, measured for dressing | 16 g | Sweet, Bitter, Astringent · Heating |
 Lime juice, freshly squeezed | 18 g | Sour · Cooling |
 Rock salt, finely ground | 3 g | Salty · Cooling |
Step-by-Step Preparation
- Measure 16 g (about 1 tablespoon) of oil and 18 g (about 1 tablespoon) of citrus into a small jar; shake for 20 seconds and hold the dressing until the final assembly.
- Layer the radish slices among the cucumber half-moons. Keep the layer loose and even, with no pooled liquid, so every portion receives the same balance.
- Rub sliced mint and crushed coriander between your palms over the bowl. Take 30–45 seconds with the heat off to complete the arrangement, keeping the cut surfaces distinct and free of pooled liquid.
- Season with oil, lime, and salt only when ready to eat. Wait 1 minute at room temperature, taste a small piece or spoonful, and correct the salt or acidity before the final assembly.
- Let Summer Radish Cucumber Mint Salad stand at room temperature for 3 minutes, toss once more, and serve at midday before the raw vegetables release excess liquid.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Summer Radish Cucumber Mint Salad is a cooling summer preparation with an explicit raw-food caution for vata Vata: bring the portion to room temperature, eat it at midday, and choose the gently warmed variant if digestion feels variable. Pitta: keep sour dressing modest and favor mint, fennel, or cilantro. Kapha: use little oil and make greens or crisp vegetables the largest portion.
USDA Nutrition Facts for Summer Radish Cucumber Mint Salad
| Nutrient | Per 100g | Per Serving (1 serving (165g)) |
|---|---|---|
| Energy (Calories) | 40 kcal | 66 kcal |
| Protein | 0.8 g | 1.3 g |
| Total Carbohydrates | 4.3 g | 7.1 g |
| Dietary Fiber | 1.5 g | 2.4 g |
| Total Sugars | 1.6 g | 2.7 g |
| Total Fat | 2.7 g | 4.4 g |
| Calcium | 30.7 mg | 50.8 mg |
| Iron | 0.56 mg | 0.93 mg |
| Magnesium | 15.2 mg | 25.1 mg |
| Phosphorus | 25.4 mg | 42.0 mg |
| Potassium | 195 mg | 322 mg |
| Sodium | 194 mg | 320 mg |
| Zinc | 0.28 mg | 0.46 mg |
| Copper | 0.06 mg | 0.10 mg |
| Manganese | 0.12 mg | 0.19 mg |
| Selenium | 0.6 µg | 0.9 µg |
| Vitamin C | 9.1 mg | 15.1 mg |
| Vitamin A (RAE) | 9.0 µg | 14.9 µg |
| Vitamin E | 0.44 mg | 0.73 mg |
| Vitamin K | 10.4 µg | 17.2 µg |
| Thiamin (Vitamin B1) | 0.02 mg | 0.04 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.07 mg |
| Niacin (Vitamin B3) | 0.22 mg | 0.36 mg |
| Vitamin B6 | 0.05 mg | 0.09 mg |
| Folate (DFE) | 17.1 µg | 28.3 µg |
| Choline | 5.8 mg | 9.6 mg |
