8 ounces cooked, peeled shrimp (285 g)
½ cucumber, peeled, seeded (about 6 ounces / 170 g)
5 or 6 radishes
2 tablespoons very finely minced red onion (about 30 g)
2 tablespoons fresh dill, finely chopped
2 tablespoons extra-virgin olive oil (30 mL)
2 tablespoons fresh lemon juice (30 mL)
1 teaspoon white wine vinegar (5 mL)
½ teaspoon sugar (2 g)
½ teaspoon salt (2–3 g), or to taste
Freshly ground black pepper

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Our German Heritage Recipe Cookbook

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Gather your ingredients for the salad

Dice the cucumbers, radish into 1/2 inch dice about the size of the shrimp.
I dice the onions a bit smaller but that is the chopper choice.
Mince the dill.

Put the diced cucumber, radishes, onion and dill in a bowl.

Whisk together the olive oil, lemon juice, vinegar, sugar, salt and several grinds of black pepper.

Pour the dressing over the vegetables and toss gently. Let them stand for about 10 minutes so the vegetables begin to absorb the dressing.

Add the shrimp and gently fold everything together. Taste and adjust the lemon, salt and pepper.

Chill for 15–20 minutes before serving. Don't let it sit for hours—the freshness is part of what makes this salad special.

1. Serve on a Broetchen,

or on crisp lettuce leaves, with some dark rye, to spoon it on to.
This is the German way I love so much.

Rhabarber Blechkuchen
Rhubarb Sheet Cake

German Plum Cake