Cucumber Chili Salad recipe

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Ingredients

1 large cucumber - halved lengthwise, seeded, and cut into bite-size pieces
1 serrano chile pepper, seeded and minced
½ red onion, sliced thin
¼ cup chopped fresh mint, or to taste
1 lime, juiced
1 tablespoon grapeseed oil, or to taste
1 teaspoon white sugar
salt and ground black pepper to taste

Nutrition Info

56.1 calories
carbohydrate: 6.8 g
cholesterol: : -
fat: 3.5 g
fiber: 1.1 g
protein: 0.8 g
saturatedFat: 0.4 g
servingSize: -
sodium: 2.5 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture, toss to coat. Add sugar, salt, and black pepper, stir.

  2. Cover bowl with plastic wrap. Refrigerate for 1 hour.

Recipe Yield

1 cup

Recipe Note

The crisp coolness of the cucumber with the contrasting heat of the pepper makes this a crowd pleaser. Just think 'cucumber mojito.'

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