INGREDIENTS

3 medium cucumbers (kheera or English cucumber), quartered lengthwise and cut into bite‑size pieces

4–5 small red radishes, thinly sliced and quartered (or about ½ cup peeled mild white radish/daikon, cut into small dice)

Seeds from 1 large pomegranate (about 1 cup)

2 tablespoons extra‑virgin olive oil

About 1/2 teaspoon Himalayan pink rock salt

Freshly ground black pepper

2 tablespoons fresh lime juice, plus more if needed

2 teaspoons dried mint

A generous handful of fresh mint leaves, roughly chopped

 

PREPARATION

1. If the cucumbers seem very watery, place them in a colander and sprinkle with a small pinch of Himalayan rock salt. Toss and let sit for about 10 minutes, then drain off any liquid.
2. Transfer the cucumbers to a medium bowl and add the radish and pomegranate seeds.
3. Drizzle with olive oil and sprinkle with crushed Himalayan rock salt and black pepper.
4. Add lime juice, dried mint and fresh mint. Toss gently to combine.
5. Taste and adjust, adding more lime juice for brightness or more salt if needed.
6. Serve right away while the vegetables are crisp.