SPICY CUKE SALAD RECIPE
3 cups shredded Romaine lettuce
2 1/2 cups peeled diced Persian cucumbers
2 cups halved grape tomatoes
1 cup finely diced sweet yellow onion
1 ripe avocado, diced
1/2 to 1 small serrano chile, minced*
1/3 cup chopped fresh cilantro
1/4 cup bottled lime juice
1 teaspoon kala namak (black salt)
3/4 teaspoon sea salt
Toss all the ingredients well. Best when eaten within the following 24 hours. It’s excellent as a side to a spicy meal. It’s the perfect taco topping, a wrap filling, and a salad booster to your regular green salad. Leave out the lettuce and you’ve got a fresh chip dip.
*For those who don’t dig spicy dishes, feel free to leave out that serrano chile. I don’t want you to miss out on the joy this salad will bring to your meals.
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