The crunch and cool flavor of the cucumber marry with the intense heat of the chile and the sweetness of the pineapple in this salad.
2 cucumbers, halved lengthwise, seeded and cut into bite-size pieces
1 serrano chile pepper or jalapeno pepper, seeded and minced
1⁄2 small red onion, diced, cut in half and sliced into thin half-moons
1 cup pineapple, cut into bite-size pieces
1⁄4 cup chopped fresh mint, or to taste
Juice of 1 lime
1 tablespoon extra-virgin olive oil
1 teaspoon sugar
Salt and black pepper to taste
Tip: To remove the seeds from a hot pepper, cut it in half lengthwise, then in half again into quarters. Slide your knife along the inside of the pepper to remove the seeds and stem. If you want more heat, keep some of the seeds and stem to add to the dish. Be sure to wash your hands, knife, and cutting board after cutting a hot pepper.
Adapted from Healthy Latin Eating, by Angie Martinez and Angelo Sosa. Oldways photo. Media: contact us for permission to reprint and for a hi-res image
Leave a comment