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Mexican Cucumber Salad

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: No-cook
  • Cuisine: Mexican
  • Diet: Vegan

Description

This Mexican Cucumber Salad is a quick and easy side dish bursting with fresh cucumbers, tangy lime, a hint of spice, and a sprinkle of Tajín seasoning. Perfect for summer barbecues, taco nights, or a healthy snack!


Ingredients

Scale
  • 2 large cucumbers (or 4 Persian cucumbers), sliced into thin rounds or half-moons
  • 1/2 small red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, finely diced (optional, for heat)
  • Juice of 2 limes
  • 1 tbsp olive oil
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/2 tsp chili powder or Tajín seasoning (for spice and flavor)
  • 1/4 tsp garlic powder
  • 1/2 tsp honey or agave syrup (optional, balances acidity)
  • 1/4 cup crumbled Cotija cheese (optional, for extra flavor)

Instructions

Prep the Ingredients:

  • Slice the cucumbers into thin rounds or half-moons.
  • Thinly slice the red onion and halve the cherry tomatoes (if using).
  • Dice the jalapeño and chop the cilantro.

2. Make the Dressing:

  • In a small bowl, whisk together lime juice, olive oil, salt, black pepper, chili powder (or Tajín), garlic powder, and honey.

3. Toss the Salad:

  • In a large bowl, combine cucumbers, red onion, cherry tomatoes, and jalapeño.
  • Pour the dressing over and toss to coat evenly.

4. Garnish & Serve:

  • Sprinkle with Cotija cheese and fresh cilantro.
  • Serve immediately or chill for 15-30 minutes for extra flavor.