Mexican Cucumber Salad
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.
- Total Time: 10 minutes
- Yield: 4-6 1x
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: Mexican, Healthy
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 TajÃn (for a zesty kick)
- ¼ tsp cumin (optional, for extra depth of flavor)
Instructions
Step 1: Prep the Vegetables
- Slice or dice cucumbers, tomatoes, red onion, and jalapeño.
- Chop cilantro and dice avocado (if using).
Step 2: Make the Dressing
- In a small bowl, whisk together lime juice, olive oil, salt, pepper, chili powder, and cumin.
Step 3: Assemble the Salad
- In a large bowl, combine cucumbers, tomatoes, red onion, jalapeño, and cilantro.
- Drizzle with the lime dressing and toss well.
- 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 TajÃn, 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.
Find it online: https://ukfinda.com/mexican-cucumber-salad/