Description
This vibrant Mexican Cucumber Salad is the perfect refreshing side for warm days. Crisp cucumbers are tossed with juicy tomatoes, red onion, and zesty cilantro, all brought together with a tangy lime dressing. It’s light, hydrating, and bursting with classic Mexican flavors—ideal for barbecues, potlucks, or as an easy accompaniment to your favorite tacos or grilled meats.
Ingredients
For the Salad
- 2 large cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 medium jalapeno, seeded and finely chopped (optional)
For the Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Vegetables: Wash and slice the cucumbers into thin rounds. Halve the cherry tomatoes and thinly slice the red onion. If using, finely chop the jalapeno after removing its seeds for a little heat. Place all of the prepped veggies and chopped cilantro in a large mixing bowl.
- Make the Dressing: In a small bowl or jar, combine lime juice, olive oil, chili powder, cumin, salt, and black pepper. Whisk or shake well until emulsified and evenly mixed.
- Combine Salad and Dressing: Pour the prepared dressing over the vegetables. Toss gently but thoroughly, ensuring everything is evenly coated.
- Chill and Serve: For the best flavor, let the salad chill in the refrigerator for 10–15 minutes before serving. Garnish with extra cilantro or a wedge of lime if desired. Serve cold.
Notes
- For extra crunch, add diced radish or thinly sliced bell pepper.
- Adjust the heat by including or omitting the jalapeño.
- This salad is best enjoyed fresh, but leftovers can be stored in the fridge for up to one day.
- Feel free to add diced avocado just before serving for a creamy touch.
