- 1 large cucumber - halved lengthwise, seeded, and cut into bite-size pieces
- 1 serrano chile pepper, seeded and minced
- 1/2 red onion, sliced thin
- 1/4 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
- 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.
- Cover bowl with plastic wrap. Refrigerate for 1 hour.
05/19/2018
recipepes.com
Cucumber Chili Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
