Description
Cool Mexican cucumber salad brings zesty freshness to summer tables with crisp vegetables and tangy lime dressing. Refreshing ingredients dance together, creating a light, spicy side dish that delights every palate.
Ingredients
Scale
Main Ingredients:
- 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 jalapeno (seeded and diced, optional for heat)
- 1 avocado (diced, optional for creaminess)
Dressing Ingredients:
- 3 tablespoons (45 milliliters) fresh lime juice (about 2 limes)
- 1 tablespoon (15 milliliters) olive oil
Seasoning Ingredients:
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon chili powder or Tajin (for a zesty kick)
- ¼ teaspoon cumin (optional, for extra depth of flavor)
Instructions
- Meticulously wash and pat dry all fresh produce to ensure optimal cleanliness and crispness.
- Create uniform, thin slices of cucumbers and tomatoes, ensuring each piece maintains a consistent texture and appearance.
- Finely mince red onion and jalapeno, releasing their vibrant flavors while maintaining a delicate cut that distributes evenly throughout the salad.
- Roughly chop fresh cilantro leaves, releasing their aromatic essence and preparing for incorporation.
- Prepare the zesty dressing by whisking lime juice with olive oil, creating a smooth emulsion that will coat the vegetables.
- Season the dressing with a balanced blend of salt, pepper, chili powder, and cumin, allowing each spice to contribute its unique flavor profile.
- In a spacious mixing bowl, gently combine the sliced cucumbers, tomatoes, minced onion, and jalapeno pieces.
- Pour the lime-infused dressing over the vegetable mixture, carefully tossing to ensure each ingredient is evenly coated.
- Just moments before serving, delicately fold in diced avocado, preserving its creamy texture and preventing premature browning.
- Garnish with additional cilantro leaves for a burst of fresh color and an extra layer of herbaceous flavor.
Notes
- Slice veggies uniformly to ensure even flavor distribution and appealing presentation.
- Remove seeds from jalapeno for milder heat or keep them for an extra spicy kick.
- Choose ripe, firm avocados that yield slightly to gentle pressure to prevent mushiness in the salad.
- Store dressing separately from salad ingredients to maintain crisp vegetable texture if preparing in advance.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snacks
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 90
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg