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Mexican Cucumber Salad

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This Mexican Cucumber Salad is refreshing, crunchy, and bursting with bold flavors! Made with crisp cucumbers, juicy tomatoes, red onion, lime juice, and a hint of chili, it’s a light and healthy side dish that’s perfect for BBQs, tacos, or a quick snack.

Ingredients

Scale
  • 2 large cucumbers (sliced or diced, peeled if desired)
  • 1 cup cherry tomatoes (halved, or 1 large tomato diced)
  • ¼ red onion (thinly sliced)
  • ½ cup fresh cilantro (chopped)
  • 1 jalapeño (seeded and diced, optional for heat)
  • 1 avocado (diced, optional for creaminess)

For the Dressing:

  • 3 tbsp fresh lime juice (about 2 limes)
  • 1 tbsp olive oil
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp chili powder or Tajín (for a zesty kick)
  • ¼ tsp cumin (optional, for extra depth of flavor)


Instructions

Step 1: Prep the Vegetables

  1. Slice or dice cucumbers, tomatoes, red onion, and jalapeño.
  2. Chop cilantro and dice avocado (if using).

Step 2: Make the Dressing

  1. In a small bowl, whisk together lime juice, olive oil, salt, pepper, chili powder, and cumin.

Step 3: Assemble the Salad

  1. In a large bowl, combine cucumbers, tomatoes, red onion, jalapeño, and cilantro.
  2. Drizzle with the lime dressing and toss well.
  3. Gently fold in avocado right before serving.

Step 4: Serve & Enjoy!

  • Serve immediately or let sit for 15 minutes to enhance the flavors.
  • Garnish with extra Tajín, lime wedges, or crumbled queso fresco.


Notes

  • Make It Spicier: Add more jalapeño or a pinch of cayenne pepper.
  • Extra Crunch? Toss in roasted pepitas (pumpkin seeds) or crushed tortilla chips.
  • Storage: Best enjoyed fresh but keeps in the fridge for 1 day.