Vegetable Salad

Sometimes, when I'm in a rush for lunch or want to eat something fresh and simple, I end up making this vegetable salad. I often make it in spring, especially when I find crunchy cucumbers and radishes at the market. I like that it doesn't require anything sophisticated; everything happens quickly, and the ingredients are easy to find.

Quick Info

Total Time: 7-10 minutes
Preparation Time: 7-10 minutes
Cooking Time: not applicable
Servings: 1-2, depending on how hungry you are
Difficulty: easy
Recipe Type: seasonal salad, ideal for a quick lunch or side dish

Ingredients

1 cucumber
1 tomato
1 green onion
1 radish
Salt, to taste
Pepper, to taste
Lemon juice, to taste

Preparation Steps

1. Peel the cucumber using a regular knife or a vegetable peeler, as preferred.
2. Slice the cucumber into thin rounds. They don't have to be perfectly even; the important thing is that they are thin enough to marinate easily with lemon.
3. Wash and clean the radish. Slice it into thin rounds as well, to keep the flavor from being too intense.
4. Slice the green onion into rounds. I use the whole stalk, including the greener part.
5. Wash the tomato, then cut it into cubes or slices, whichever you find more suitable to mix with the other vegetables.
6. Place all the vegetables in a suitably sized bowl so you can mix them without issues.
7. Squeeze lemon juice over the top, directly from half a lemon, adjusting to your preferred sourness.
8. Sprinkle salt and pepper, all to taste. Gently mix with a spoon.
9. Let it sit at room temperature for a few minutes, if you have time, to combine the flavors. Or consume it immediately.

Why I make this recipe often

For me, this salad is the quick solution when I don't want to spend much time in the kitchen but feel the need for something fresh. The ingredients are always available, they combine quickly, and the taste is always pleasant. I don't dirty many dishes, and it's easy to adapt based on what I have in the fridge.

Tips and Variations

Tips

- Use smaller cucumbers for a crunchier texture.
- Slice the vegetables as thinly as possible if you want everything to mix better with the lemon juice.
- If you want the salad to be a bit milder, soak the green onion in cold water for two minutes before adding it.

Substitutions

- Green onion can be replaced with red onion if you don't have anything else on hand.
- Radish can be omitted, but it adds a specific, slightly spicy flavor.

Variations

- Sometimes I add a bit of chopped parsley for freshness.
- If you have it, you can also add some chopped lettuce or spinach.
- The tomato can be replaced with cherry tomatoes, but the salad will turn out a bit sweeter.

Serving Ideas

- It goes well as a side dish to a steak or alongside hard-boiled eggs.
- I enjoy eating it plain with a slice of toasted bread.
- For a light meal, I use it as a base for an open sandwich with cheese on top.

Frequently Asked Questions

1. Can the salad be made with other types of onion?
Yes, it also works with red or white onion, if sliced as thinly as possible. The taste will be a bit more intense compared to green onion.

2. Can I prepare the salad a few hours in advance?
I recommend making it as close to serving time as possible. However, if you need to prepare it ahead of time, add the lemon juice and salt only right before serving to prevent the vegetables from getting too soft.

3. What can I substitute for lemon juice?
Vinegar can be used, but the taste will be different. Apple cider vinegar or white wine vinegar work best with this combination.

4. Does the salad become watery if it sits too long?
Yes, if it sits too long with salt and lemon, the vegetables will release water. Mix everything just before serving for a fresh texture.

5. Can I omit the radish?
Yes, the salad will still be good, but it will lack that slightly spicy note that the radish brings.

Nutritional Values

Estimated for the entire salad (1 generous serving or 2 small):
Calories: 50-60 kcal
Protein: 1-2 g
Carbohydrates: 10-12 g
Fats: under 1 g
The salad is very light, almost fat-free. It may vary depending on the size of the vegetables and how much lemon or salt you use.

Storage and Reheating

The vegetable salad does not store well once mixed with lemon and salt. If you want to prepare it in advance, keep the chopped vegetables separate and mix them only before serving. It does not require reheating. It is best enjoyed immediately while fresh.

 Ingredients: a cucumber, a tomato, a green onion, a radish, salt, pepper, lemon juice.

 Tags:  cucumber rose ruduche green onion