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Mexican Cucumber Salad

Mexican Cucumber Salad is a vibrant and refreshing dish that bursts with zesty flavors and crunchy textures. Made with crisp cucumbers, juicy cherry tomatoes, and a squeeze of fresh lime juice, this salad is the perfect accompaniment for summer barbecues or light lunches. It’s quick to prepare and sure to impress your guests with its colorful presentation and delightful taste, making it a must-try for any gathering.

  • Total Time: 15 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 2 cups diced cucumbers (about 2 medium cucumbers)
  • 1 cup halved cherry tomatoes
  • 1/2 cup thinly sliced red onion
  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Wash and chop the cucumbers into bite-sized pieces. Halve the cherry tomatoes and thinly slice the red onion.
  2. In a large bowl, combine the cucumbers, cherry tomatoes, and red onion. Toss gently.
  3. Squeeze lime juice over the mixture, drizzle with olive oil, and season with salt and pepper. Mix well.
  4. Add chopped cilantro and toss again to combine all ingredients.
  5. Chill in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: No Cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 80
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: - For added flavor variations, consider incorporating diced avocado or corn into the salad.- Adjust the spice level by adding diced jalapeños if desired.- Store leftovers in an airtight container for up to two days; best enjoyed cold.