Chef/owner Robin Maharaj,
Deadfish Cafe and Lounge
The touch of jalopeño gives a spicy kick to this cucumber salad.
Ingredients
1/2 long English cucumber, 1/2″ dice
1/2 red pepper, 1/2″ dice
1/2 lime
1 jalapeño, sliced
1 Tbsp cilantro, finely chopped
Mediterranean sea salt to taste
extra virgin olive oil, drizzle
1/4 cup feta cheese
Method
1. In a medium size bowl combine vegetables.
2. Squeeze lime and drizzle EVOO over salad.
3. Toss to combine.
4. Sprinkle feta as garnish.
Yield 2 servings