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.
Nutrition
Calories: 90kcal
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