- 2 medium cucumbers
- 4 radishes, washed
- 2 large tomatoes or 10 – 12 cherry tomatoes, halved
- 1 tbsp chopped shadon beni
- 1 tsp chopped parsely
- Juice of small lime
- 1 – 2 tbsp olive oil
- Black pepper
Peel and seed cucumbers. Cut into chunks.
Cut off the ends of the radishes and cut into thin slices.
Cut the tomatoes into large chunks.
Place all in a bowl.
Add the lime juice, shadon beni and parsley to the vegetables. Sprinkle with a pinch each of salt and black pepper. Drizzle with the olive oil. Toss well to ensure everything is well distributed.
Cover with plastic wrap and place in refrigerator for half hour before serving.