Go Back
–+ servings
A glass bowl filled with Mexican cucumber recipe
Kate Ramos

Mexican Cucumber Salad Recipe (With Lime And Chile)

This Mexican cucumber recipe is easy, wholesome, and satisfying. It's a refreshing and flavorful salad as wonderful as the popular Mexican cucumber snack of pepinos con chile, but turned into an easy side dish with the addition of roma tomatoes, red onion, and fresh herbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 -6 servings
Course: Salads
Cuisine: Mexican-American
Calories: 19
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

Method
 

  1. Prep the cucumbers. Run the tines of a fork down the sides of each cucumber, scoring the skin. This is an optional step, but helps the dressing stick to the cucumbers.
  2. Salt. Thinly slice cucumbers and place in a large bowl along with the chopped tomatoes and thinly sliced red onions. Sprinkle with the salt, toss and let sit while you prepare the remaining ingredients, about 10-30 minutes.
  3. Strain. Pour the cucumbers, tomatoes, and onions into a strainer to drain any liquid but don't rinse.
  4. Mix. Return cucumbers, tomatoes, and onions to the large bowl. Add the bell pepper, scallions, mint, lime juice, olive oil, oregano, and chile powder. Toss to combine. Taste and add more salt if you'd like. Adjust the level of chile powder to your liking.
  5. Enjoy! Refrigerate until ready to serve. This is best served the same day but will keep up to 3 days.

Nutrition

Serving: 1gCalories: 19kcalCarbohydrates: 5gProtein: 1gSodium: 3mgFiber: 1gSugar: 2g

Video

Notes

  1. Spice level: For added heat, swap the red bell pepper for a thinly sliced jalapeño or serrano chile.
  2. Cucumbers: It's best to use Persian or English cucumbers for this recipe. They have a thin peel and fewer seeds.
  3. Salt: Salting the veggies is optional, but it intensifies their flavor and draws out some of their water. If you are short on time however, just skip it.
  4. Add-ins: To make the salad creamier, consider adding diced ripe avocado just before serving or top with crumbed queso fresco or Cotija cheese.
  5. Make-ahead/storage instructons: The salad can be made ahead and refrigerated for up to three days. Store in an airtight container.

Tried this recipe?

Let us know how it was!