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Cucumber, Pineapple and Serrano Chile Salad

This refreshing salad will cool you down on a hot day. Perfect for a summer picnic or bbq.
bowl of salad
Prep time: 30 minutes
Makes: 8 cups
Nutrition Facts: View label

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

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh produce under running water before preparing.
  3. 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.
  4. Remove the stem, seeds and ribs from the hot pepper. Mince the pepper and add to the bowl.
  5. Add remaining ingredients and stir to combine.
  6. 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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