Cucumber and Serrano Chile Salad
Photo: Christina Holmes
From Yahoo Food’s Cookbook of the Week: Healthy Latin Cooking
Cucumber & Serrano Chile Salad
Serves 4
Though the true inspiration for this dish comes from Malaysia, I’ve added the Latin ingredient pineapple. The symbol of hospitality, pineapples originated in South America, but spread throughout Central America and the Caribbean. In this recipe, I love how the crunch and cool flavor of the cucumber marries with the intense heat of the chile and the sweetness of the pineapple. This salad is so refreshing and makes for a great accompaniment to any meal.
2 large cucumbers, halved lengthwise, seeded, and cut into bite-size pieces
1 serrano chile pepper, seeded and minced
1/2 medium red onion, cut in half and sliced into thin half moons
1 cup large cubed pineapple
1/4 cup chopped fresh mint, or to taste
Juice of 1 lime
1 tablespoon grapeseed oil
1 teaspoon sugar
1 teaspoon kosher salt
Freshly ground black pepper
Toss together the cucumbers, chile, onion, pineapple, and mint in a salad bowl. Pour the lime juice and grapeseed oil over the cucumber mixture and toss to combine. Add the sugar, salt, and pepper to taste, and toss gently to combine.
Tip: Picking a Pineapple
Picking the perfect fruits and vegetables can dictate whether a dish will taste just okay or outstanding. For pineapple, you want to select a sweet and juicy fruit that’s robust and will burst with flavor. Let your senses lead the way. First, pick up the pineapple. It should not be too firm or too soft. You should almost be able to sink your fingers into the fruit. Next, smell it. It should have a nice, sweet scent. Once at home, let it sit on the counter for a couple of days to let the sugars concentrate—the flavor will become sweeter and more intense.
More interesting ways to use cucumbers:
