This refreshing salad will cool you down on a hot day. Perfect for a summer picnic or bbq.
Cucumber, Pineapple and Serrano Chile Salad
Ingredients
4 medium cucumbers
1 to 2 hot peppers (try serrano or jalapeno)
1 small red onion, chopped
2 cups diced pineapple (fresh or canned and drained)
½ cup chopped mint
3 to 4 Tablespoons lime juice (2 limes)
2 Tablespoons vegetable oil (try olive)
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh produce under running water before preparing.
- Peel cucumbers or leave unpeeled. Cut into quarters and scoop out any large seeds from the center. Cut cucumber into bite-sized pieces and place in a large bowl.
- Remove the stem, seeds and ribs from the hot pepper. Mince the pepper and add to the bowl.
- Add remaining ingredients and stir to combine.
- Refrigerate leftovers within 2 hours.
Notes
- Try bell pepper or poblano pepper if you want less spicy heat.
Recipe adapted from A Taste of Latin Heritage from Oldways, www.OldwaysPT.org
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