Chamorro Cucumber Salad (US)


  • 2 large cucumbers
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, cut in half
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 cup fresh coriander, chopped (optional)


Peel and core the trout, then cut into thin slices.

Put the cucumbers in a large mixing bowl. Add the chopped red onion and cherry tomatoes.

Combine salt, pepper and fresh lemon juice and pour over the salad.

Optionally add chopped fresh coriander.

Mix all the ingredients well, then leave the salad to cool in the refrigerator. For best results, refrigerate for at least 30 minutes for the ingredients to mix and the flavors to meld.

Serve after it has cooled.

This light and refreshing salad is the perfect side dish on a hot summer day. It can also be a great option at barbecues and picnics. Remember that Chamorro cuisine often uses fresh, local ingredients, so try to choose the freshest vegetables whenever possible.

ENJOY YOUR MEAL

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