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Cucumber Goat Cheese Salad on a white plate with cut limes and watermelon radishes at top right.
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5 from 1 vote

Cucumber Goat Cheese Salad

Our Cucumber Goat Cheese Salad is perfect if you are looking for something a bit different. It's light, refreshing, and perfect for spring or summer!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: Australian
Keyword: cucumber, goats cheese, radish, watermelon radish
Difficulty: Easy
Diet: Gluten free, Keto, nut free, Vegetarian,
Servings: 4 as a side
Calories: 200kcal
Author: Anastasia Papapetros

Equipment

  • Bullet or High Speed Blender or Small Food Processor
  • Mandoline or V-Slicer

Ingredients

For the salad...

  • 480 grams Lebanese cucumbers (approximately 4 medium, 17 ounces)
  • 420 grams watermelon radish (approximately 1 bunch of 5 radishes, 15 ounces)
  • ⅔ cup mint leaves
  • 50 grams goats cheese (approximately 1.8 ounces)
  • Sea salt and cracked black pepper

For the lime mint vinaigrette...

  • ¼ cup olive oil
  • ¼ cup lime juice
  • ⅓ cup mint leaves
  • 1 teaspoon Dijon mustard
Metric - Imperial

Instructions

Step 1 - Prepare the veggies.

  • Wash and trim your cucumbers, then using a vegetable peeler, cut them into ribbons. You will need to cut up the leftover thicker end bits.
  • Wash, trim radishes and slice thinly using a sharp knife or with a mandoline/v-slicer.
  • Wash the mint leaves, shake and either pat or spin dry in a salad spinner. Remove the eaves from the stems.

Step 2 - Blitz the vinaigrette.

  • Place all your vinaigrette ingredients in a bullet/high-speed blender or small food processor and blitz until combined.
  • Taste and adjust seasonings according to your liking; if you find the dressing a bit tart, then add half a teaspoon or so of your favourite sweetener such as honey or maple syrup.

Step 3 - Assemble your Cucumber Goats Cheese Salad

  • Place the prepared cucumber and radishes in a large mixing bowl, season and pour over the dressing.
  • Toss well to combine, taste and adjust seasonings. Transfer to a salad bowl, leaving any leftover dressing behind, crumble the goat's cheese and scatter the mint leaves on top to garnish. Serve immediately.

Video

Notes

  • TOP TIP - If you can take the time to salt your cucumbers, it will prevent them from going soggy, intensifies their flavour and won't water down your vinaigrette.
    To do this, place the cut cucumbers in a colander, sprinkle with some sea salt, stand the colander in a bowl to catch the excess water and let stand for 20 minutes or so, then pat them dry.

Nutrition

Calories: 200kcal | Carbohydrates: 11g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 107mg | Potassium: 508mg | Fiber: 3g | Sugar: 4g | Vitamin A: 749IU | Vitamin C: 27mg | Calcium: 93mg | Iron: 2mg