1cupfresh peppermint leavestorn up in to pieces or cut in 1/4in ribbons
1/3cupred onion sliced thinlyabout half a small-medium red onion
4medium tomatilloscut into quarters
2tblslime juicejuice of 1 lime
1tspsweet white or chickpea misooptional
Core the cucumbers and slice about 1/4in slices and put in the bowl, or use a handheld mandoline and slice the cucumbers right into the bowl. For most mandolines the highest setting is perfect.
The same can be done with the onion, you may want a thinner slice, about 1/8in.
Tear or cut the peppermint into chiffonade (stack the leaves, roll up and cut into 1/4in ribbons).
Add to the bowl and toss the ingredients together.
Put all the dressing ingredients in the blender cup (or blender). Using a pulsing technique (on 2 seconds, off, on again) blend until smooth.
Pour around the bowl sides (for better distribution) and toss.
Garnish with some fresh uncut peppermint leaves and/or slices of lime.
The dressing makes about 1 cup, so there will be extra. The extra can stored in the refrigerator and used for other salads, as a marinade or drizzled on roasted vegetables. But if you don’t want the extra, just reduce the quantity of each ingredient by about half.