Chikoo & Cucumber Salad

1. 1

   Wash the chikoos thoroughly. Peel them using a paring knife or vegetable peeler. Cut each chikoo in half lengthwise, then carefully scoop out the black seeds and any fibrous core. Dice the chikoo flesh into approximately 1/2-inch (1.25 cm) cubes.

2. 2

   Wash the cucumber. You can peel it or leave the skin on for extra fiber and color. Cut the cucumber in half lengthwise, then slice it into 1/4-inch (0.6 cm) thick half-moon pieces, or dice it to a similar size as the chikoo.

3. 3

   Wash the fresh mint leaves and pat them dry. Stack the leaves, roll them tightly, and thinly slice them (chiffonade) or simply chop them finely.

4. 4

   In a medium-sized mixing bowl, gently combine the diced chikoo, diced cucumber, and chopped mint leaves.

5. 5

   Squeeze the juice from half a lime over the salad. Add a pinch of salt and a pinch of freshly ground black pepper, if using.

6. 6

   Gently toss all the ingredients together until well combined. Serve immediately for the best texture and flavor.

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