Salad with radishes and cucumbers

The most spring salad The first natural, not greenhouse, fresh vegetable after a long winter in our diet is radish. His homeland is Central Asia, where he was known since ancient times. And in China it began to grow more than three thousand years ago, deserving of its taste and value. The Chinese are convinced that if in the summer there is radish, and in the winter ginger, then all year you will be healthy. No less popular this early vegetable was in ancient Egypt, ancient Japan and ancient Greece. And the ancient Romans ate winter varieties of radish with vinegar, honey and salt. In Europe, radish came relatively recently - in the sixteenth century, and the first to choose to include it in their dishes were French chefs. Then these roots had a white color and an elongated shape and were nothing more than a small variety of radish. Already then the breeders decided to bring out new, more juicy varieties with less harsh taste. So that vegetable appeared, which we used to see on our tables even before the summer. Russia owes the appearance of a radish to Peter the Great, who brought him from Amsterdam. This fruit is perfectly combined with many vegetables and sour milk products - sour cream, kefir, cottage cheese. And, although there are original recipes using radish in cabbage soup or in fried form, still the most beneficial are fresh fruits, so it's best to cook salads out of it or add it to cold soups and okroshka.

The most spring salad The first natural, not greenhouse, fresh vegetable after a long winter in our diet is radish. His homeland is Central Asia, where he was known since ancient times. And in China it began to grow more than three thousand years ago, deserving of its taste and value. The Chinese are convinced that if in the summer there is radish, and in the winter ginger, then all year you will be healthy. No less popular this early vegetable was in ancient Egypt, ancient Japan and ancient Greece. And the ancient Romans ate winter varieties of radish with vinegar, honey and salt. In Europe, radish came relatively recently - in the sixteenth century, and the first to choose to include it in their dishes were French chefs. Then these roots had a white color and an elongated shape and were nothing more than a small variety of radish. Already then the breeders decided to bring out new, more juicy varieties with less harsh taste. So that vegetable appeared, which we used to see on our tables even before the summer. Russia owes the appearance of a radish to Peter the Great, who brought him from Amsterdam. This fruit is perfectly combined with many vegetables and sour milk products - sour cream, kefir, cottage cheese. And, although there are original recipes using radish in cabbage soup or in fried form, still the most beneficial are fresh fruits, so it's best to cook salads out of it or add it to cold soups and okroshka.

Ingredients:

• Radish 200g
• Cucumber 1 pc.
• Fresh dill 1 bunch
• Green onions 0.5 bunch
• Sour cream 2 tbsp. l.
• Lemon juice 1 tbsp. l.
• Pepper black ground 1 pinch
• Salt 1 pinch

Instructions

• Step 1 For a salad you need to take a small bunch of radishes, cucumbers and greens, for homemade sour cream, lemon juice, salt and pepper.
• Step 2 Wash the cucumber and cut it.
• Step 3 Radish wash and cut into circles.
• Step 4 Wash greens, dry and finely chop.
• Step 5 Combine the vegetables, add sour cream, lemon juice, a pinch of ground black pepper and salt.
• Step 6 Mix the salad well and serve immediately.