In order to use up our bumper crop of cucumbers this year, I scouted out many versions of cucumber salad. This was one of the best. It is from Renee Shepherd and Fran Raboff’s book, Recipes From a Kitchen Garden, that is a boon to gardener’s with too much stuff. The onions and chives came from the garden too, and the lemon came from our neighbor’s tree. The radishes would have come from the garden too if the birds hadn’t eaten all of them first. This went particularly well with Baked Beans with Nigerian Seasonings.
- 4 green onions, sliced
- 1/4 t. salt
- Juice of 1 lemon
- 1 lg. cucumber, peeled and thinly sliced
- 1 bunch red radishes, thinly sliced
- 1/2 c. sour cream
- Garnish:
- 1 T. chopped chives
