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Epicurious

Cucumber and Radishes Sprinkled with Lime

This has to be the easiest recipe in the book. Maybe that’s why this plate showed up on the table almost every day when I was growing up. It also happens to be a very healthy and refreshing snack that my son loves. At every taco stand across Mexico, next to the salsas, you will find a bowl of sliced cucumbers and another with whole or halved radishes. These are meant to be sprinkled with lime juice and a little bit of salt to appease your hunger while the tacos are being prepared. Make sure both the radishes and the cucumbers are very fresh and crisp!

Recipe information

  • Yield

    serves 4

Ingredients

Six 1-inch pink radishes, trimmed and thinly sliced
1 cucumber, peeled and thinly sliced
3 limes, halved
Salt
1 bunch arugula
1 tablespoon olive oil
Freshly ground black pepper

Preparation

  1. Arrange the radish and cucumber slices, overlapping, on a round platter. Squeeze the juice from 2 of the limes over the vegetables, and season with salt. Mound the arugula in the center of the platter, atop the cucumbers and radishes. Squeeze the juice from the remaining lime over the arugula and drizzle with the olive oil. Sprinkle the arugula with salt and pepper, and serve.

Fresh Mexico
TagsSaladMexicanLatin AmericanRadishRoot VegetableVegetableCucumberLimeCitrusFruitSideStarterLunchDinnerDairy FreeNut FreeVeganGluten FreeVegetarian5 Ingredients or FewerQuickEasyNo-CookSummerSpringCookbooks
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