Cucumber Cilantro-Lime Salad

When someone says, “Mexican Dinner Night,” thoughts of tacos, enchiladas, burritos and tortilla soup come to mind. But why not kick it up a notch and try something that combines the flavours of a Mexican dinner night with the refreshing taste of a salad staple: the cucumber. You can use this Cucumber Cilantro-Lime Salad as a replacement for lettuce in your tacos, to top off your tortilla soup, serve it up with some black bean burritos, or simply use it as side dish to compliment your Southwestern dishes

Makes: 5-6 servings || Takes: 10 Minutes


1 jalapeno, seeded and finely diced

2 cloves garlic, finely minced

3 Tbsp fresh lime juice

1/4 tsp crushed red pepper

1/2 tsp salt (or to taste)

Black pepper to taste

3 Tbsp olive oil

2 cucumbers finely sliced

4 Tbsp minced cilantro (or to taste)


Dice the jalapeno and garlic and add to a medium-sized bowl.

Add the fresh lime juice, crushed red pepper, salt, and pepper.

Using a whisk, add the olive oil to the mix, stirring constantly. Set aside.

Using a mandolin or a very sharp knife, finely slice the cucumbers.

Add the cucumbers to the dressing and mix together.

Add the cilantro to the bowl and toss to combine.

You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.

*Letting it sit in the fridge will bring out a bolder taste—both ways are good—but if you put it in the fridge, be sure to bring it to room temperature before serving as the oil will solidify!*