Ingredients
Scale
- 2 large cucumbers, peeled, seeded, and diced
- 1/2 red onion, thinly sliced
- 1 jalapeño pepper, seeded and minced
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine the diced cucumbers, sliced red onion, minced jalapeño, and chopped cilantro.
- Step 2: In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
- Step 3: Pour the dressing over the cucumber mixture and toss gently to combine.
- Step 4: Taste and adjust seasoning as needed, adding more lime juice, salt, or pepper to your preference.
- Step 5: Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- To keep your salad crisp, drain any excess liquid that accumulates during storage.
- This salad is best served cold; avoid reheating as it will wilt the cucumbers.
- Serve this vibrant salad as a refreshing side dish with grilled fish tacos.
- For a spicier kick, leave some seeds in the jalapeño, but taste as you go!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American