2 serrano chiles, seeded, finely chopped and divided
2 cucumbers, divided
4 cups fresh strawberries, chopped
1 small red onion, finely chopped
1 lemon, quartered
Add To Shopping List
Let's Make It
Blend dressing, 1/4 cup mint and 4-1/2 tsp. chiles in blender until smooth. Chop remaining mint with knife, set aside.
Peel, seed and chop 1 cucumber; place in medium bowl. Add berries, onions, remaining chiles and 1/4 cup dressing mixture; mix lightly.
Cut remaining cucumber into very thin slices. Toss with remaining dressing mixture and chopped mint; place on platter. Top with berry mixture. Squeeze lemon wedges over salad just before serving.
For a decorative touch, run tines of fork lengthwise down sides of cucumber before slicing.
For quicker prep and more color, do not peel cucumber before chopping.
The strawberries in this colorful salad are an excellent source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.