Mexican Cucumber Salad
Fresh, bright, and crunchy Mexican Cucumber Salad combines lime, chili, and avocado for a refreshing side dish or light lunch, perfect for summer.
Ingredients
Veggies
- 2 large cucumbers, peeled or unpeeled, sliced
- 1 avocado, diced Use firm but ripe avocados.
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
Dressing
- 2 limes, juiced
Spices
- 1–2 tablespoons chili powder Adjust based on heat preference.
- Salt to taste
- Black pepper to taste
Instructions
Preparation
- Peel and slice the cucumbers into rounds or half-moons.
- In a large bowl, combine cucumbers, diced avocado, red onion, and cilantro.
- Squeeze the juice of 2 limes evenly over the salad.
- Sprinkle 1–2 tablespoons chili powder, then add salt and black pepper to taste.
- Toss gently to combine, taking care not to mash the avocado.
- Serve chilled or at room temperature for best flavor.
Notes
Store leftovers in an airtight container up to 24 hours; add extra lime before serving if needed. Make just before serving to keep cucumbers crisp.