Zesty Cucumber Chow (Salad) Chris De La Rosa | CaribbeanPot com

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers heat with fewer calories, while bell pepper adds crunch without spice.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a budget-friendly alternative.

chadon beni

🥗Healthier: cilantro

💰Cheaper: parsley

Cilantro mimics the flavor, while parsley is often less expensive.

Wash the Dill cucumbers in water to remove dirt, soaking them to let any remaining dirt settle at the bottom.

Trim off the stems from the cucumbers and cut them into spears.

Slice a handful of cherry tomatoes and set aside.

Chop one clove of garlic finely.

Chop Scotch bonnet pepper into big pieces, avoiding the seeds to reduce heat.

Add sea salt to the chopped garlic and Scotch bonnet pepper mixture.

Add a couple tablespoons of chopped cilantro to the bowl.

Squeeze the juice of one lemon into the mixture.

Toss everything together to combine.

Add fresh ground black pepper to taste.

If desired, add olive oil for flavor.

Place the mixture in the fridge to chill for about half an hour to let the flavors meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary