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Ensalada de Pepino (Mexican Cucumber Salad)
Cool and refreshing, this Mexican Cucumber Salad brings bright lime and spice to your table.
Servings 4 servings
Calories 37kcal
Equipment
- Knife and cutting board
- Spoon
Ingredients
- 2 large cucumbers peeled and thinly sliced
- ¼ cup red onion thinly sliced
- 1 jalapeño seeded and finely chopped, adjust to your spice preference)
- ¼ cup fresh cilantro chopped
- Juice of 2 limes
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- Salt to taste
Instructions
- Slice the cucumbers thinly, leaving the skin on for extra crunch. Place the cucumber slices into a large bowl. Thinly slice the red onion and chop the fresh cilantro, adding them to the bowl with the cucumbers. If you're using jalapeño, seed it and finely chop it, adding it to the mix for a spicy kick.
- Squeeze the juice of two limes over the veggies, drizzling olive oil on top. Sprinkle with chili powder and salt to taste.
- Gently toss the salad to combine all the ingredients, ensuring the cucumbers and onions are evenly coated with the lime, chili, and cilantro. Let it chill in the refrigerator for 10-15 minutes before serving to allow the flavors to meld.
- Once chilled, the salad is ready to serve. It makes a perfect, refreshing side dish or a zesty topping for tacos.
Nutrition
Calories: 37kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 0.1mg