Cucumber, Kohlrabi and Spinach Salad

Deselect All

4 cups loosely packed spinach

Juice of 1 lemon

1/4 cup extra-virgin olive oil

Sea salt and freshly ground black pepper

1 tablespoon cider vinegar

1 tablespoon roughly chopped fresh lemon thyme or regular thyme

1 tablespoon roughly chopped fresh mint, plus more leaves for topping

2 bunches red radishes, thinly sliced

1 hothouse cucumber, unpeeled and thinly sliced

1 kohlrabi, peeled and thinly sliced (halved if large)

1 shallot, thinly sliced