Cucumber peanut salad

4 cups seedless cucumber
1 serrano pepper, seeded
2 tbs lemon juice
1tsp salt
1/4 c. peanuts, unsalted (preferrably raw)
1/4 tsp cayenne pepper
1 tbsp olive oil
1 tsp mustard seed

Chop cucumbers into 1/2 inch cubes. Seed and mince serrano chile. Chop peanuts in a grinder or food processor until fine but not powdered. In a medium size bowl, toss cucumbers, chile and peanuts with lemon juice and salt. Place cayenne in a small pile on top of salad. Make tadka: heat oil in a small pan until it just begins to smoke; add mustard seed and cover with a splatter screen or lid until mustard seeds stop popping. Immediately pour oil and mustard seeds over cayenne pepper and toss the salad. Serve at room temperature or cold.

Number of Servings: 4

Recipe submitted by SparkPeople user DSENTER.