Ingredients
1 medium/300 g English cucumber, diced
1 large/200 g tomato, diced
1/60 g shallot or red onion, diced
1 green chilli such as jalapeno, serrano, or Bird’s eye, diced
2 Tbsp fresh cilantro, dill, or mint, chopped
2 Tbsp fresh lemon or lime juice
½ tsp ground red chilli powder like Kashmiri
½ tsp ground black pepper
¼ tsp ground toasted cumin
Instructions
Fold the cucumber, tomato, shallot, green chilli, and cilantro in a medium mixing bowl. Add the lemon juice, red chilli powder, black pepper, toasted cumin, and salt. Taste and season if needed. Serve immediately. This salad tastes best the day it’s prepared but can be stored for up to 1 day in an airtight container in the refrigerator.
Notes
- Skip the green chilli or use how much you want to.
- Due to osmosis, the vegetables will release a lot of liquid once they’re tossed together. Eating this salad within a few hours after it’s prepared is best.
- Kashmiri chilli powder is a dried mild red chilli powder that is used for its aroma and bright red color. Find it online or in Indian grocery stores.
