1/2 English cucumber (or 4 Persian cucumbers)
3 small oranges
3 tablespoons fresh minced parsley
1 green onion, thinly sliced
1/4 teaspoon salt
Cut the cucumber in quarters lengthwise (or in halves if using small Persian cucumbers) then cut into thin slices. Place in a large bowl.
Peel the oranges and dice, removing seeds as you go. Add to bowl.
Add minced parsley, onion, salt and pepper and toss gently. Let rest 10 minutes before serving or refrigerate up to a few hours.