Here’s a light and refreshing salad that will elevate your lunch routine. Jalapeño brings a kick of spice while cucumber offer crunch and springy freshness to this quick dish. The very thin slices allow the salt and lemon to penetrate the vegetables and draw out their juices. The longer this salad sits in the refrigerator, the better it gets!
Ingredients for the cucumber salad
5-6 side servings
- 2 cucumbers, very finely sliced (see photos)
- 1 jalapeno, seeded and finely diced
- 2 cloves garlic, finely minced
- 3 tablespoons fresh lime juice
- 1/2 orange bell pepper, diced
- 3 small red onions, sliced in rings
- ½ teaspoon salt, or to taste
- Fresh cracked black pepper, to taste
- 3 tablespoons olive oil
- 4 tablespoons chopped cilantro, to taste
Balsamic, Honey Roasted Cabbage Steaks
1. Slice the jalapeño and red onion using a mandolin slicer or a sharp knife and add to a medium-sized bowl.
2. Add 3 tablespoons of fresh lime juice, diced orange bell pepper, salt, and fresh cracked pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside. Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. Add the cucumbers to the dressing and stir well together.
3. Add cilantro to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
Notes: Make sure that you let the salad sit on the counter for a little while before serving if it’s been in the fridge; the olive oil solidifies slightly when it’s cold.