Aqiimuk's Kitchen: Cucumber radish salad

Cucumber Radish Salad. After slicing the cucumbers, lightly salt them. No need to drain off the salted cucumber juice. You want it to mingle with the fresh squeezed lemon juice. The result is refreshing. The cucumber and radish slices are crisp. I used baby radishes from my garden. But larger radishes will do. Persian cucumbers have a thin skin; it's not bitter. Other slicing cucumbers may be substituted but you might peel them first.

Now a special thanks to my readers. To Connie who said my recipes help a lot of people. To Raoul's mother, who cut my recipes and taped them into pages of a notebook. She appreciated the simplicity of the recipes and prepared many. Then the recent comment that my 2020 recipe of thawing hamburger and is often used. Aqiimuk's Kitchen, published since 2012.

Ingredients

Persian cucumbers, 4

Radishes, 4 to 6, depending on size

Lemon, ½ fresh squeezed

Salt, 1/8 teaspoon or just a few sprinkles

Preparation

Remove both ends of the cucumbers and slice. Sprinkle the salt on the cucumber slices and mix. Add the sliced radishes. Squeeze the lemon juice overall and mix. Ready to serve immediately. Serves 2 or 3.