Cool as a Cucumber Salad!

This salad is an adaptation of a recipe I saw on the NYTimes and it is a deliciously refreshing, easy and tasty dish that can be eaten alone or used as a side. It keeps for 3-5 days in the fridge, so I often make extra so I can keep munching on it for a few days. It makes for a wonderfully cooling lunch eaten on pita bread :)

Fresh freshness, radishes credit of Avocado Lady ;)

Ingredients:
Cucumber
Radish (turnip works too, if you can't find radishes!)
Plain yoghurt
Garlic
Salt to taste

Optional:
Red Pepper Flakes
Mint

I used 2 medium cucumbers and 3 radishes, but you can alter the proportions of the ingredients to suit you and make tons more of the recipe if you want to keep it for a few days.

I cut the cucumbers lengthwise twice, and then slice them up so it's as if each slice is quartered and the cucumbers are little cubes. The radishes I just slice.

Add one clove of garlic, crushed through the garlic press (or more, to taste, but I feel like one fat clove already gives this plenty of kick!) and salt to taste. This time I also chopped my recently harvested, fresh mint leaves and added them in, mixing in two big spoonfuls of my homemade plain yoghurt. I added a bit of red pepper flakes, for extra kick, and it offsets the refreshing flavors of cucumber, mint and yoghurt pretty well!

Once the salad is allowed to sit for a while, the cucumber releases some water and there is some separation of the yoghurt. This is normal, so just mix it up before you eat and you are good to go!

This salad rocks my summer!