Zesty Mexican Cucumber Salad
A refreshing and vibrant salad bursting with flavor and crunch, perfect as a side dish or light main course.
Ingredients
Main ingredients
- 2 large Cucumbers, diced English cucumbers are preferred for their thin skin.
- 1 cup Tomatoes, diced Cherry tomatoes work beautifully.
- 1 small Red onion, finely chopped Soak in cold water to mellow flavor if desired.
- ¼ cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- ½ teaspoon Chili powder
- to taste Salt and pepper
Instructions
Preparation
- Wash the cucumbers and tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and cut the tomatoes into halves or quarters, depending on their size.
- Finely chop the red onion. If the raw onion taste is too strong, soak it in cold water for a few minutes.
- In a large mixing bowl, combine the diced cucumbers, tomatoes, and red onion.
- Drizzle the olive oil and lime juice over the veggies. Add the chili powder, salt, and pepper.
- Gently toss all the ingredients until well-coated in the lime juice and oil.
- Fold in the fresh cilantro for extra flavor and adjust seasonings if necessary.
- Serve immediately for the best taste and texture or refrigerate for 30 minutes to meld flavors.
Notes
Store leftover salad in an airtight container in the refrigerator and enjoy within 2 days. Fresh ingredients may lose crunch over time, but flavors will continue to develop.