Mexican Cucumber Salad: A Refreshing and Flavorful Dish
This salad takes me back to afternoons in my neighbor Rosa’s backyard, where the air smelled like lime and laughter. She’d hand us bowls of this cucumber salad—cool, tangy, and with just the right kick. It’s still my go-to when the sun’s out and the table’s full. Simple, bright, and made to share!
- Prep Time: 10 minutes
- Total Time: 10 minutes
Ingredients
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2 large cucumbers, thinly sliced
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1/2 red onion, thinly sliced
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1/4 cup chopped fresh cilantro
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Juice of 2 limes
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1 tablespoon olive oil
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1 teaspoon chili powder
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1/2 teaspoon Tajín or cayenne (optional)
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Salt and pepper to taste
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Optional: 1 avocado, diced
Instructions
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In a large bowl, combine cucumber, red onion, and cilantro.
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In a small bowl, whisk lime juice, olive oil, chili powder, salt, and pepper.
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Pour dressing over the vegetables and toss well.
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Add Tajín or cayenne for extra spice if desired.
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Let sit in the fridge for 10–15 minutes to chill and marinate.
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Top with avocado just before serving for a creamy finish.
Notes
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Use English cucumbers for fewer seeds and extra crunch.
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Add a few cherry tomatoes for color and sweetness.
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Pairs perfectly with grilled meats, tacos, or as a fresh snack on its own!
Nutrition
- Calories: 250 kcal 90 (without avocado)
- Sugar: 2g
- Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g