Go Back
–+ servings
Zesty Mexican Cucumber Salad

Zesty Mexican Cucumber Salad for a Refreshing Summer Treat

Zesty Mexican Cucumber Salad is a quick, gluten-free, and vegan dish perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium English cucumbers or Persian cucumbers for sweetness
  • 1 medium red onion thinly sliced
  • 1/4 cup fresh cilantro roughly chopped
For the Dressing
  • 1/4 cup fresh lime juice key for tangy flavor
  • 1 teaspoon chili powder for heat
  • 1/2 teaspoon salt to amplify flavors
  • 1 teaspoon Tajin optional for extra kick

Equipment

  • colander
  • Mixing Bowls
  • whisk
  • Tongs or Large Spoon

Method
 

Step-by-Step Instructions
  1. Wash cucumbers under running water. Peel if desired, then slice into quarter-moon shapes, about 1/4 inch thick. Drain excess moisture in a colander.
  2. Thinly slice the red onion into rings or half-moons. Roughly chop fresh cilantro leaves and combine all in a large bowl.
  3. In a separate bowl, whisk together lime juice, chili powder, and salt. Add Tajin if using for an extra flavor boost.
  4. Pour dressing over cucumber mixture and gently toss until well coated.
  5. Cover and chill in the refrigerator for at least 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 200mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 0.5mg

Notes

For best results, dress just before serving and consider adding extras like avocado or cherry tomatoes for variation.

Tried this recipe?

Let us know how it was!