🥒🌶️ Zesty Mexican Cucumber Salad (Fresh & Flavor-Packed)
📝 Ingredients
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3 large cucumbers, sliced (English or Persian work great)
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½ small red onion, thinly sliced
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1 cup cherry tomatoes, halved
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2 tbsp chopped fresh cilantro
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Juice of 2 limes
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1 tbsp olive oil
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½–1 tsp chili powder (or Tajín)
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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Optional: 1 diced jalapeño for heat
👩🍳 Instructions
1️⃣ Prep Veggies
Slice cucumbers evenly. For less bitterness, you can peel partially.
2️⃣ Make Dressing
Whisk lime juice, olive oil, chili powder, salt, and pepper.
3️⃣ Toss & Chill
Combine everything in a bowl and toss well.
Chill 15–30 minutes before serving for best flavor.
🔥 Flavor Boost Options
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Add diced avocado (add just before serving)
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Sprinkle crumbled cotija cheese
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Add a splash of apple cider vinegar for extra tang
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Mix in a pinch of cumin for deeper flavor
❓ Q & A
Q: Can I make it ahead?
Yes, up to 4 hours ahead. Add avocado right before serving.
Q: How do I keep it from getting watery?
Lightly salt cucumbers first, let sit 10 minutes, then drain.
Q: Is it spicy?
Mild by default. Increase chili or jalapeño for more heat.
Q: How long does it last?
Best within 24 hours (store refrigerated).