This refreshing salad will cool you down on a hot day. Perfect for a summer picnic or bbq.
Cucumber 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
You might also like...
Prepare:
20 minutes
Cook:
15 minutes
Makes:
1 cup
Veggie Quiche Muffins

Veggie Quiche Muffins
Healthy grab and go breakfast that is warm, savory and filling.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
12 muffins
Carrot, Jicama and Orange Salad

Carrot, Jicama and Orange Salad
Fresh and colorful salad with a tangy homemade dressing!
Prepare:
20 minutes
Makes:
4 Cups
Prepare:
15 minutes
Cook:
20 minutes
Makes:
12 muffins
Savory Sweet Potatoes

Savory Sweet Potatoes
A sweet and savory dish with hearty sweet potatoes and Italian seasonings. Ready in under an hour.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
2 ½ cups
Tofu "Egg" Salad

Tofu "Egg" Salad
A great make-ahead lunch idea with crunchy celery and a creamy dressing.
Prepare:
20 minutes
Makes:
1 Cup