Ingredients
Vegetables & Herbs
- 4 mini (Persian) cucumbers (about 2 cups sliced thin)
- 1/2 cup thinly sliced onions
- 1/2 jalapeño (thinly sliced)
- 1/4 cup chopped cilantro
- 1 clove garlic (minced)
Spices & Seasonings
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
Liquids
- 2 tablespoons lime juice
Instructions
- Combine Vegetables and Herbs: In a large mixing bowl, add the thinly sliced cucumbers, onions, jalapeño slices, minced garlic, and chopped cilantro. Stir them together gently to begin blending the flavors.
- Add Seasonings: In a small bowl, mix together the salt, ground cumin, and chili powder. Sprinkle this spice mix evenly over the cucumber mixture and toss thoroughly to ensure all the vegetables are coated with the seasoning.
- Toss with Lime Juice: Pour the fresh lime juice over the seasoned vegetables. Toss gently once more to distribute the lime juice evenly, which adds a bright and tangy flavor to the salad.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to meld and the cucumbers to absorb the dressing. Before serving, taste and adjust seasoning with additional salt if needed. Serve chilled.
Notes
- Use Persian or mini cucumbers for their tender skin and lack of seeds, which make them perfect for raw salads.
- Adjust the jalapeño quantity based on your preferred spice level, or omit for a milder salad.
- For an extra touch, you can add a sprinkle of freshly ground black pepper or a drizzle of olive oil if desired.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
