Here’s a light and refreshing cucumber salad that will elevate your lunch routine. Jalapeño brings a kick of spice while cucumber offers 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!
Photo credit: © Eatwell101.com
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 into rings
- ½ teaspoon salt, or to taste
- Fresh cracked black pepper, to taste
- 3 tablespoons olive oil
- 4 tablespoons chopped cilantro, to taste
Photo credit: © Eatwell101.com
Directions
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 of 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 of hours or serve it 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.
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Photo credit: © Eatwell101.com
Spicy Cucumber Salad Recipe
A light and refreshing cucumber salad that will elevate your lunch routine.
- 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 into rings
- ½ teaspoon salt, or to taste
- Fresh cracked black pepper, to taste
- 3 tablespoons olive oil
- 4 tablespoons chopped cilantro, to taste
Instructions
- Slice the jalapeño and red onion using a mandolin slicer or a sharp knife and add to a medium-sized bowl.
- Add 3 tablespoons of fresh lime juice, diced orange bell pepper, salt, and fresh cracked pepper. Use a whisk to incorporate the 3 tablespoons of 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.
- Add cilantro to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple of hours or serve it immediately.
Recipe 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.
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