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Mexican Cucumber Salad

Mexican Cucumber Salad with Lime, Tomato & Chili

A crisp, no-cook Mexican-inspired salad with cucumber, tomato, red onion, lime, and cilantro, finished with a touch of chili. Ready in 15 minutes — perfect alongside tacos, grilled chicken, or fish.
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Prep Time 15 minutes
10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Salad, Side Dish
Cuisine: Mexican, Mexican-Inspired
Calories: 60
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 large English cucumbers or 4–5 Persian cucumbers sliced or diced
  • 2 medium tomatoes diced; Roma holds its shape well
  • 1/2 small red onion thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño or serrano chili seeded and finely diced adjust to taste
  • 3 tablespoons fresh lime juice about 2 limes
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder plus more for garnish
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper

Equipment

  • Cutting board
  • Chef’s Knife
  • Large mixing bowl
  • small mixing bowl

Method
 

  1. Wash and slice the cucumbers into half-moons, or dice for a chunkier texture.
  2. Dice the tomatoes and set them aside separately so they don't turn the cucumbers mushy.
  3. Slice the red onion thinly, then chop the cilantro and chili, removing seeds for a gentler heat.
  4. Whisk the dressing: combine lime juice, olive oil, chili powder, cumin, salt, and pepper in a small bowl.
  5. Toss the cucumber, tomato, onion, cilantro, and chili together in a large bowl.
  6. Pour the dressing over the vegetables and toss gently to combine.
  7. Taste and adjust — more lime for brightness, more salt if it's flat, more chili for heat.
  8. Serve right away, or chill 10 minutes for a colder, more mellow bite.

Video

Notes

  • Keep the dressing separate if prepping ahead — combine within 30–60 minutes of serving for the best crunch.
  • Best eaten within 1–2 days once dressed.
  • Swap jalapeño for serrano (spicier) or bell pepper (no heat) depending on your crowd.
  • Not freezer-friendly — the vegetables turn mushy once thawed.