SPICY INDIAN CUCUMBER SALAD

Fixings

5 Persian cucumbers or 1 huge English seedless cucumber, cut into 1/2-inch lumps

1 tablespoon finely hacked serrano or jalapeno bean stew pepper

1/2 teaspoon red pepper chips

1/2 cup (73 g) broiled unsalted peanuts, finely slashed or beat in a food processor

1/4 cup unsweetened destroyed coconut

2 tablespoons new lime or lemon juice, or a combination of both

2 teaspoons sugar

Fine ocean salt

2 tablespoons coconut oil, ghee or unbiased vegetable oil

[1/2 teaspoon earthy colored mustard seeds]

1/2 teaspoon cumin seeds

Hacked new cilantro or mint

Directions

Put the cucumber, stew pepper, red pepper drops, 1/4 cup of the peanuts, 2 tablespoons of the coconut, lime juice, sugar and 1 teaspoon salt in an enormous bowl. Throw tenderly.

Heat the oil in a little skillet over medium-high hotness. Add the mustard seeds. Whenever they begin to sizzle and pop, mix in the cumin and staying 2 tablespoons coconut. Switch off the hotness.

Pour the mustard seed combination over the cucumbers and throw everything together (it will sizzle). Taste to ensure the plate of mixed greens has a decent equilibrium of pungent sweet-hot adding more salt, sugar, bean stew or citrus to taste.

Serve in bowls sprinkled with the excess peanuts and cilantro or mint. Cool. Partake in the SPICY INDIAN CUCUMBER SALAD formula !!!

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