Cucumber, Kohlrabi and Spinach Salad

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
Share This Recipe


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


  1. Place the spinach on a platter and drizzle with half of the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste.
  2. Whisk the remaining lemon juice, remaining 3 tablespoons olive oil, the cider vinegar, lemon thyme, mint, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined. Taste and adjust seasoning if needed. Toss the radishes, cucumber, kohlrabi and shallot with the lemon dressing and serve over the spinach. Top with more mint.