Description
A fresh, tangy, and slightly spicy Mexican Cucumber Salad made with crisp cucumbers, lime juice, chili seasoning, and red onion. This quick and vibrant side dish is perfect for grilled meals, tacos, or as a light, refreshing snack.
Ingredients
2 large cucumbers, thinly sliced (peeled or unpeeled)
1/4 red onion, thinly sliced
1–2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil (or avocado oil)
1 teaspoon chili powder
1/2 teaspoon Tajín (or more to taste)
Salt, to taste
Optional: chopped cilantro
Optional: sliced jalapeños
Optional: sprinkle of cotija cheese
Instructions
- Thinly slice the cucumbers and pat them dry with a paper towel to remove excess moisture. Peel if desired.
- Place the cucumbers and thinly sliced red onion in a large mixing bowl.
- Drizzle the lime juice and olive oil over the vegetables.
- Sprinkle chili powder, Tajín, and salt evenly on top.
- Toss everything together until well coated.
- Add optional cilantro or jalapeños if desired and mix gently.
- For best flavor, refrigerate for 10–30 minutes before serving.
- Before serving, optionally top with cotija cheese and an extra sprinkle of Tajín.
Notes
English or Persian cucumbers work best as they are less watery and have thinner skins.
Adjust chili powder and Tajín to control the spice level.
Add sliced radishes or diced tomatoes for extra crunch and color.
Substitute lemon juice for lime if needed.
For a sweet and spicy variation, drizzle in a small amount of honey or agave.
Store leftovers in an airtight container in the refrigerator for up to 2 days and drain excess liquid before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
