Mexican Cucumber Lime Salad
User Reviews
5
Mexican Cucumber Lime Salad
Description
This salad combines very thin cucumber slices with a dressing made from freshly squeezed lime juice, minced jalapeño, garlic, crushed red pepper, salt, black pepper, and olive oil. The preparation involves whisking the lime juice and spices to emulsify the dressing before tossing with the cucumbers and cilantro. The jalapeño provides gentle heat that is tempered by the lime's acidity and cooling cucumbers.
The cucumber slices become slightly softened if the salad is allowed to marinate, but still maintain crunch. The mixture is both tangy and subtly spicy, balanced by the herbal freshness of cilantro. The olive oil adds smoothness and richness to the dressing, rounding out the bright citrus and pepper flavors.
This salad works well as a side to Mexican or Southwestern-style meals, pairing nicely with grilled meats or as a refreshing contrast to heavier dishes. Because of the raw garlic and jalapeño, letting the salad sit at room temperature for a short time before serving softens the sharpness and melds the flavors. Refrigeration slightly solidifies the olive oil, so a brief period out of the fridge is advised before eating.
Ingredients
- 1 jalapeño seeded and finely diced
- 2 cloves garlic finely minced
- 3 tablespoons lime juice fresh
- 1/4 teaspoon red pepper crushed
- ½ teaspoon salt or to taste
- black pepper to taste
- 3 tablespoons olive oil
- 2 cucumber very finely sliced (see photos
- 4 tablespoons cilantro minced, to taste
Instructions
- Dice the jalapeno and garlic and add to a medium-sized bowl.
- Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
- Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. (See photos below.) Add the cucumbers to the dressing and stir together.
- Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
Notes
- If the salad has been refrigerated, let it sit at room temperature briefly so the olive oil softens and flavors open up before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 94kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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