This Cilantro Lime Cucumber Salad is a cool, refreshing salad that is perfect for summer. Serve on it’s own, along side grilled meat or as a taco topping.
I am a huge fan of cucumber salads. I think it is because while I was growing up every summer my mom would have a bowl of cucumbers in the fridge with vinegar and seasonings. It was my favorite snack to sneak on a hot summer day.
Over the years I’ve made a few different cucumber salads: Greek Cucumber Salad, Smashed Cucumber Salad and now this Cilantro Lime Cucumber Salad. And I just love the Mexican flare this one gets from the cilantro, lime, cumin and chili powder. It makes it perfect for serving with grilled steaks, fish or chicken and an excellent taco topping. You’re going to love it.
Let’s talk about what you’ll need to make it.
Cilantro Lime Cucumber Salad:
- MINI (PERSIAN) CUCUMBERS: I love using these for cucumber salads because the thin skin means you don’t have to peel them. They are also more crisp, and less watery than standard cucumbers.
- YELLOW OR WHITE ONION: Either will work for this recipe, simply make sure they are very thinly sliced.
- JALAPENO: This will add a little kick to the salad but if you’re worried about the heat you can always remove the seeds for a much milder flavor but it will still have the crunch.
- GARLIC: It might be tempting to add more than the one clove I suggest in this recipe but because the garlic is raw, if you add to much you risk over-powering the dish.
- CILANTRO: Adds freshness.
- CUMIN: Will add smoky warmth to the salad.
- CHILI POWDER: Adds a little heat and more smoky flavor.
- LIME JUICE: Fresh lime juice is what really brightens up this whole dish.
- SALT
Step by Step Recipes and Instructions:
Making this Cilantro Lime Cucumber Salad is so easy! The biggest tip that I have is to make sure you slice the cucumber, onion and jalapenos very thin. You can use a mandolin for this but I was able to do it with a knife.
- STEP #1: Combine the cucumber, onions, jalapenos, garlic and cilantro together in a bowl. Mix well to combine.
- STEP #2: In a small bowl combine salt, cumin and chili powder. Sprinkle over the cucumbers and toss to coat.
- STEP #3: Pour lime juice over the top and toss once more.
- STEP #4: Cover and refrigerate for 30 minutes. Adjust seasoning to add more salt if needed. Serve.
Storage and Leftovers:
For the best texture, it is best to eat this salad as soon as you make it.
Ingredients
- 4 mini (persian) cucumbers (about 2 cups sliced thin)
- 1/2 cup thinly sliced onions
- 1/2 jalapeno (thinly sliced)
- 1/4 cup chopped cilantro
- 1 clove garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 tablespoons lime juice
Instructions
- Combine the cucumber, onions, jalapenos, garlic and cilantro together in a bowl. Mix well to combine.
- In a small bowl combine salt, cumin and chili powder. Sprinkle over the cucumbers and toss to coat.
- Pour lime juice over the top and toss once more.
- Cover and refrigerate for 30 minutes. Adjust seasoning to add more salt if needed. Serve.
