Zesty Mexican Cucumber Salad!

Zesty Mexican Cucumber Salad

🧾 Ingredients

• 3 large cucumbers (English or Persian work best)

• ½ small red onion, thinly sliced

• 1–2 fresh jalapeños, thinly sliced (remove seeds for less heat)

• ¼ cup fresh cilantro, chopped

• Juice of 2 limes

• 1½ tbsp olive oil

• ½–1 tsp salt (to taste)

• ½ tsp chili powder or Tajín

• ¼ tsp ground cumin (optional)

• Fresh black pepper, to taste

Optional add-ins

• ½ cup cherry tomatoes (halved)

• ½ avocado (add just before serving)

• ¼ cup crumbled queso fresco or cotija

🔪 Prep

1. Slice cucumbers into thin rounds or half-moons.

2. Thinly slice red onion and jalapeños.

3. Chop cilantro.

🥣 Dressing

In a small bowl, whisk:

• lime juice

• olive oil

• salt

• chili powder or Tajín

• cumin (if using)

• black pepper

🥗 Assemble

1. Add cucumbers, onion, jalapeños, and cilantro to a large bowl.

2. Pour dressing over salad.

3. Toss gently until evenly coated.

❄️ Chill (Optional but Great)

• Refrigerate 10–15 minutes for best flavor.

❓ Q & A

Q: Do I need to peel the cucumbers?

A: No if using English or Persian cucumbers. Peel regular cucumbers if the skin is thick or waxy.

Q: How spicy is this?

A: Mild to medium. Remove jalapeño seeds or use only one for less heat.

Q: Can I make it ahead?

A: Yes—up to 4 hours ahead. Add avocado and cheese just before serving.

Q: How do I keep it from getting watery?

A: Lightly salt cucumbers, let sit 10 minutes, then drain before mixing.

Q: What goes well with this salad?

A:

• Tacos or quesadillas

• Grilled chicken or fish

• BBQ or carne asada

• As a topping for tostadas

Q: Can I make it street-style?

A: Yes! Skip olive oil and add:

• extra lime

• Tajín

• a splash of hot sauce.