This Mexican Cucumber Salad combines the crispness of cucumbers with the bold flavors of lime, chile, and fresh herbs. Vibrant and refreshing, it’s the perfect accompaniment to tacos, grilled meats, or any summer gathering. With a touch of spice and a tangy kick, this salad is easy to make and packed with fresh, wholesome ingredients.
Ingredients:
- Vegetables:
- 1 ½ pounds Persian or English cucumbers
- 2 ripe Roma tomatoes (or other ripe tomatoes), quartered and cut into thirds
- ¼ large red onion, thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 4-5 scallions, thinly sliced
- Herbs and Seasoning:
- ¼ cup thinly sliced mint
- 1 teaspoon kosher salt
- 1 teaspoon dried Mexican oregano (or Mediterranean oregano)
- ¼ teaspoon árbol chile powder (or ancho chile powder for a milder flavor)
- Dressing:
- ¼ cup fresh-squeezed lime juice (from about 2-3 limes)
- 1 tablespoon olive oil
Instructions:
- Prepare the Vegetables: Slice the cucumbers into thin rounds or half-moons, depending on their size. Place them in a large mixing bowl. Add the quartered tomatoes, sliced red onion, red bell pepper, and scallions.
- Add the Herbs and Seasoning: Sprinkle the mint, kosher salt, oregano, and chile powder over the vegetables.
- Make the Dressing: In a small bowl, whisk together the lime juice and olive oil until well combined.
- Combine and Toss: Pour the lime dressing over the vegetables and toss everything gently to ensure the flavors are evenly distributed.
- Chill and Serve: Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature as a refreshing side dish.
Conclusion:
This Mexican Cucumber Salad is a refreshing blend of crisp vegetables, zesty lime, and a hint of chile spice. Perfect for picnics, barbecues, or as a light snack, it’s a versatile dish that highlights the best of fresh, bold flavors. Enjoy this salad as a vibrant addition to your table!
Mexican Cucumber Salad: A Zesty and Refreshing Side Dish
A crisp cucumber salad with lime, chile, and mint,offering a refreshing and spicy twist on a classic side dish.
Ingredients
Vegetables:
- 1 ½ pounds Persian or English cucumbers
- 2 ripe Roma tomatoes or other ripe tomatoes, quartered and cut into thirds
- ¼ large red onion thinly sliced
- 1 red bell pepper cored, seeded, and thinly sliced
- 4-5 scallions thinly sliced
Herbs and Seasoning:
- ¼ cup thinly sliced mint
- 1 teaspoon kosher salt
- 1 teaspoon dried Mexican oregano or Mediterranean oregano
- ¼ teaspoon árbol chile powder or ancho chile powder for a milder flavor
Dressing:
- ¼ cup fresh-squeezed lime juice from about 2-3 limes
- 1 tablespoon olive oil
Instructions
- Prepare the Vegetables: Slice the cucumbers into thin rounds or half-moons, depending on their size. Place them in a large mixing bowl. Add the quartered tomatoes, sliced red onion, red bell pepper, and scallions.
- Add the Herbs and Seasoning: Sprinkle the mint, kosher salt, oregano, and chile powder over the vegetables.
- Make the Dressing: In a small bowl, whisk together the lime juice and olive oil until well combined.
- Combine and Toss: Pour the lime dressing over the vegetables and toss everything gently to ensure the flavors are evenly distributed.
- Chill and Serve: Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature as a refreshing side dish.