Description
Ensalada de Pepino is a refreshing Mexican cucumber salad bursting with tangy lime juice, spicy jalapeño, and fragrant cilantro. This vibrant and crunchy salad comes together in just 15 minutes and makes a perfect cooling side dish or a zesty topping for tacos, ideal for warm weather or anytime you crave a light and flavorful bite.
Ingredients
Salad Ingredients
- 2 large cucumbers (peeled and thinly sliced)
- 1/4 cup red onion (thinly sliced)
- 1 jalapeño (seeded and finely chopped, adjust to your spice preference)
- 1/4 cup fresh cilantro (chopped)
Dressing & Seasoning
- Juice of 2 limes
- 1 tbsp olive oil
- 1/2 tsp chili powder
- Salt (to taste)
Instructions
- Prepare Vegetables: Thinly slice the cucumbers, leaving the skin on for extra crunch, and place them in a large bowl. Thinly slice the red onion and add it to the bowl. Seed and finely chop the jalapeño, then add it along with chopped fresh cilantro to the cucumber and onion mixture.
- Add Dressing: Squeeze the juice of two limes over the vegetables. Drizzle in the olive oil and sprinkle chili powder and salt to taste over the mixture.
- Toss Salad: Gently toss all ingredients to combine, ensuring that the cucumbers and onions are evenly coated with lime juice, chili powder, and olive oil. This will help all the flavors meld beautifully.
- Chill Before Serving: Refrigerate the salad for 10-15 minutes to let the flavors meld and intensify. Once chilled, serve as a refreshing side dish or a zesty topping for tacos.
Notes
- For extra spice, leave some jalapeño seeds in or add more jalapeño.
- You can leave the cucumber skin on for added texture and nutrients.
- Adjust salt and chili powder to your taste preference.
- This salad tastes best when chilled but can be served immediately if needed.
- Use fresh lime juice for the best flavor impact.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
