SHOPPING LIST: 2 English cucumbers, 2 radish, red onion, parsley, lemon, mayonnaise, salt, black pepper
Slice the ends off your English cucumbers and then thinly slice both cucumbers. Place all of your cumber slices in a strainer and toss with 1 tB of salt. Mix well and allow to strain 10-15 minutes so that some of the liquid leaves your cucumbers. This is a very important step if you are making this dish ahead of time so that it doesn’t become watery as your cucumber omit their natural liquids.
Next, thinly slice your radishes and reserve in a bowl of cold water until it is time to compile your salad. Mince 1/2 of a red onion and add to the bottom of your serving bowl. Rough chop a handful of parsley leaves – leaving you with about 1/4 cup of chopped parsley. Add your parsley to the onion.
Over a small bowl, use a microplane to remove the zest of one lemon. Add the juice of the entire lemon to the zest. Add 1/3 cup of mayonnaise (obviously my vegan friends can substitute with a plant-based alternative), 1 tB. of black pepper, 1 tsp. of salt and 1 tsp of red pepper flakes. Mix your dressing well.
Give your cucumbers in the strainer a final shake to remove the excess liquid. Add the cucumbers to your onions and parsley and then use the strainer to remove the liquid from your radishes as well. Once all of your ingredients are in the bowl, give your creamy lemon dressing an extra good mix and pour over the contents of your bowl. Toss your cucumber salad and CHILL. I love a salad like this to have to be served a little bit cold – also, the chill will keep your cucumbers CRUNCHY!
The Kitchen Koach 