Keeping with the salad theme, here's an easy cucumber salad I've been making for around fifteen years.
For one serving, thinly slice a small to medium size cucumber, and a quarter of a small onion. Toss the crunchy sliced veggies in a bowl with about 1/4 of a teaspoon of salt, a teaspoon of sugar (I used maple syrup today), and a tablespoon of rice vinegar. Or sherry vinegar, or apple vinegar, white vinegar... whatever you have in your cupboard. Toast sesame seeds in a dry pan, and sprinkle on top.
Try to chill it in the fridge overnight. If you can't wait that long, even two or three hours helps blend the flavors.
