Easy Cool Cucumber Salad

I adapted this from a recipe from the June 2011 issue of the Food Network Magazine; as I only had about half the ingredients I had to improvise. Glad I did, it's a tasty and cooling side dish I'll enjoy during our Cabo hot season. Hope someone out there enjoys it.

• Ready In: 1 hr 5 mins
• Serves: 2

Ingredients

• 1  super big cucumber
• 1  teaspoon salt
• 1⁄4 red onion, chopped
• 1⁄3 cup  approximately  Mexican crema or 1⁄3 cup sour cream
•  ground black pepper

Directions

1. Peel the cucumber and slice very thin. Put in a bowl and toss with the salt; chill one hour. Drain (I don't do a lot of salt and in the future will rinse), then pat dry. Return to bowl and stir in the Crema and onion, season with fresh ground pepper. Chill and serve.
2. The original recipe called for re-constituted dried onion flakes (ugh) and pickled cherry peppers, which I didn't have. It also called for some sugar, but the Mexican crema was perfectly sweet enough for me. Should I ever find the pickled peppers, though, I'd like to try adding them.