Recipe of the Month – Radish, Cucumber & Mint Salad

by Simone Riddle

So it’s the New Year and most of us are on their post-Christmas diets having eaten way too many ‘tamales’ (a rice-based dish wrapped in leaves which is full of lard but soooooo good) on Noche Buena and Christmas day. There are few salads served here in Guatemala that are not covered with a thick dressing of mayonnaise so this recipe offers a quick, easy, and cheap Guatemalan alternative to the usual pasta salad option to keep us all on track with our New Year diets.


  • One bunch of ‘rabano’ (radishes)
  • One onion
  • One cucumber
  • A quetzal of ‘yerba buena’ (mint)
  • One lime



1. If you are trying to avoid getting ‘amibas’ (a kind of parasite commonly contracted by eating unclean fruit and vegetables) place the radishes and the bunch of ‘yerba buena’ in a bowl with vegetable disinfectant following the instructions indicated.

Alternatively if you a looking for a fast track diet skip this first step and add pupusas to your diet with extra ‘repollo’ from parque central to loose a stone in a matter of days (not recommended).

2. Peel the onion, cut in half and thinly slice. Place in a large bowl and squeeze half a lime juice over the onion to soften the taste

3. Peel the cucumber, thinly slice into rounds and add to the onion and lime

4. Take the clean radishes and thinly slice into rounds and add to the rest of the ingredients

5. Using around half of the bunch of mint, take the leaves off the stalks, chop finely and add to the rest of the salad

6. Squeeze the rest of lime juice over the salad and mix well, add a generous pinch or two of salt and leave to rest until ready to serve.

Tomatoes can make a nice addition to this recipe.

Simone works at Asociacion de Mujeres del Altiplano (AMA) where Women Circle members offer Mayan Cookery classes, email for more information about cooking classes and other activities on offer. Her food blog online can be found at:


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