Tom’s Cucumber Salad
Author: Tom Lind
Ingredients
- 2 cucumbers (or 4 if using pickling cukes), seeds removed, coarsely chopped
- 1 jalapeno or poblano pepper, seeds removed, finely chopped
- ¼ c. white onion
- 3 Tbsp. cilantro, chopped
- 2 cloves garlic, minced
- 2 Tbsp. olive oil
- zest & juice of 1 lime
- salt & pepper to taste
Instructions
- Combine all ingredients & let stand in fridge for an hour to meld flavors.
- Serve with chips or on grilled chicken.
- Will keep for several days.
- Do not freeze.
