We have sunshine and some warmth too! After what seemed like endless days of overcast skies, freezing rain and cold, the clouds broke and we have the perfectly blue skies.
I might seem to be whining for nothing over a “frizzle” (that is the new word I learned this winter), while most of the country is submerged under the white stuff for weeks now. But you see we are spoiled in Texas. We are used to our days being bright and warm with the chirping mockingbirds. An occasional dusting of the powdery snow is a welcome change, but the threat of the freezing drizzle (the “frizzle”), that turns our road to slick ice skating rinks for the cars is not something we like out here.
We spent twelve years in the north eastern regions of the United States. The first winter, some twenty years back, had left us in awe as we walked for miles as the piles of snow probably taller than us lined the road like a barrier. We had just come. We had just got married and we did not own a car. So the happy bus rides and the long walks…and the magic.
Many years passed in between enjoying snow days, shoveling snow and building snowman and snow angels with the kids.
Then we moved to Texas.
Hoping the worst is over and we are looking forward to the spring.
So as the winter relinquished its throne to the better times of the year, I wanted to post a recipe which reminds me of the refreshing spring. There always will be something special about hearing the chorus of the birds at day-break. The balmy air energizes me and inspires me to eat healthy and get active.
We almost always have the bunch of small radishes at home. I love to have them just sliced with a sprinkle of coarse salt and lemon juice. This one time I just thought of using the fresh mint from my yard and it has become a popular salad in our home ever since. Not much of a recipe actually, but a nice to have on the side with meals; almost like a pickle.
Besides having it with meat and also with fish, it is wonderful in sandwiches, wraps or tacos, or as a simple salad to go with a simple dal if we are talking about an Indian meal here.
Radish and Mint Salad
- 1 pound small red radishes
- 1/3 cup finely chopped fresh mint
- salt to taste
- freshly ground black pepper to taste
- a good amount of fresh lemon juice (to taste)
- a pinch of sugar
- zest of one lemon (optional)
Wash and trim the radishes, wipe them dry with a paper towel. Slice them paper thin.
Chop the mint leaves in very thin ribbons. Combine mint and radish slices. Whisk lemon juice, zest, sugar, salt and pepper. Pour over the radish and mint and toss.
Allow the salad to chill for at least an hour before serving.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves: 4-6 as a side salad
Difficulty Level: Very easy
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