Ingredients
1 large cucumber, seeded and finely chopped2 small carrots, shredded12 radishes, coarsely chopped2 tablespoons olive oil1 tablespoon white balsamic vinegar1 tablespoon lemon juice3 teaspoons minced fresh thyme1 teaspoon honey mustard1/2 teaspoon salt1/4 teaspoon pepper8 Boston lettuce leaves
Preparation
In a small bowl, combine the cucumber, carrots and radishes. In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, thyme, mustard, salt and pepper; shake well.
Pour over vegetables and toss to coat.
For each serving, shape two lettuce leaves into a cup; fill with vegetable mixture. Serve immediately.
