Description
This refreshing Mexican Cucumber Salad is bursting with bright lime juice, fresh cilantro, red onion, and a touch of chili powder for gentle heat. It’s the perfect light and zesty side dish for barbecues, picnics, or weeknight dinners.
Ingredients
- 2 large cucumbers, sliced into half-moons
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon salt
- Pinch of black pepper
- Optional: 1 jalapeño, thinly sliced
Instructions
1. Slice the cucumbers into thin half-moons. Thinly slice the red onion and chop the fresh cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and black pepper until well combined.
3. In a large mixing bowl, combine the cucumbers, red onion, and cilantro.
4. Pour the lime dressing over the vegetables and toss until evenly coated.
5. Taste and adjust seasoning as needed. Stir in thinly sliced jalapeño if desired for extra heat.
6. Serve immediately or chill in the refrigerator for 20 to 30 minutes to allow the flavors to meld before serving.
Notes
English cucumbers work especially well for their crisp texture and minimal seeds.
For variation, add cherry tomatoes, diced mango, or grilled corn while keeping the fresh Mexican flavors intact.
Best enjoyed fresh, but can be stored in the refrigerator for up to 1 day.