Ensalada de rabano y pepino (radish and cucumber salad)

Starter

2 servings

Very Easy

35 min

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Ingredients

• 1 Pound fresh radishes
• 2 cucumbers
• 1 medium onion
• 5-7 limes
• 1/2 teaspoon salt

Preparation

• Trim the stem and root ends of the radishes. Thinly slice the radishes about a 1/8" thick and place in a large bowl.
• Peel the cucumbers and then cut the ends off. Taking a fork drag the tines down the cucumber making striped indentations in the cucumber. Cut the cucumber in circles about a 1/4" of an inch thick. Add to the radishes in the bowl.
• Slice the onion in half rings about the same thickness as the radishes. Add to the bowl.
• Add salt and lime juice to taste; Add enough lime juice so there is plenty of liquid in the bowl. Stir everything together and taste. If you feel it needs more lime juice then add it.
• Let the salad sit for a half hour or so in the refrigerator to let all the flavors marry. If you let it sit too long before serving, it will begin to turn pink, but it will still tastes great!

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