Peel the cucumber and cut it into quarters.
Slice it thin.
Trim off the top leaves and tough outer stalks of the fennel.
Cut the fennel into thin slices, then cut the slices into matchlike strips.
Trim the radishes and cut them into thin slices.
Combine and chill the vegetables until ready to use.
Combine the lemon juice, oil, mint, garlic, salt and pepper.
Blend well and toss the dressing with the vegetables.
Arrange the salad on a platter and garnish with wedges of hard cooked eggs.