MEXICAN CUCUMBER SALAD RECIPE
This Mexican cucumber salad is fresh, crunchy, and tangy. Cucumbers, red onion, and tomatoes are tossed with lime juice, chili, and cilantro for a vibrant side dish perfect for tacos, grilled meats, or summer meals.
Ingredients
- 2 cups cucumber diced
- 1 cup cherry tomatoes halved
- ¼ cup red onion finely chopped
- 1 jalapeño minced (optional, for heat)
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Instructions
Combine Ingredients:
- In a large bowl, combine cucumbers, cherry tomatoes, red onion, and jalapeño if using.
Dress Salad:
- Drizzle with lime juice and olive oil. Toss gently to combine.
Season:
- Add chopped cilantro, salt, and pepper. Toss again to evenly distribute.
Serve:
- Serve immediately as a refreshing side dish, or chill 10–15 minutes for extra flavor.
Notes
- Make Ahead: Prepare 30 minutes ahead; flavors meld well when chilled.
- Flavor Boost: Add crumbled queso fresco or a pinch of chili powder.
- Serving Suggestions: Perfect alongside tacos, grilled meats, or as part of a summer spread.
- Allergy-Friendly Options: Naturally gluten-free and vegan.
- Storage Tips: Store in airtight container in fridge up to 2 days; best fresh.