Cucumber and Serrano Chile Salad

Cucumber and Serrano Chile Salad

Servings 1 serving
Calories 310kcal


  • 2 cucumber medium
  • 1 serrano pepper
  • ½ red onion
  • 1 cup pineapple water pack
  • ¼ cup peppermint leaf fresh
  • 2 tbsp lime juice
  • 1 tbsp olive oil extra virgin


  • Toss together the cucumbers, chile, onion, pineapple, and mint in a salad bowl.
  • Pour the lime juice and oil over the cucumber mixture.
  • Add salt, and pepper to taste, and toss gently to combine.


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 cut- ting board after cutting a hot pepper.


Nutrition Facts
Cucumber and Serrano Chile Salad
Amount Per Serving (871 g)
Calories 310 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 25mg1%
Potassium 1147mg33%
Carbohydrates 46g15%
Fiber 7g29%
Sugar 33g37%
Protein 5g10%
Calcium 147mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.



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