Description
A refreshing Mexican Cucumber Salad featuring thinly sliced English cucumbers and red onions tossed in a zesty honey-lime vinaigrette. This vibrant salad is accented with creamy avocado and crumbled Queso Fresco for added texture and flavor, making it a perfect side dish for any meal or a light, healthy snack.
Ingredients
Scale
For the Honey-Lime Vinaigrette
- ¼ cup fresh lime juice (from about 2 juicy limes)
- 2 tablespoons honey
- ¾ teaspoon Dijon mustard (or regular mustard)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin (optional)
- ¼ cup extra virgin olive oil
For the Salad
- 2 English cucumbers, thinly sliced
- ½ large red onion, thinly sliced
- ½ avocado, thinly sliced (optional)
- Crumbled Queso Fresco (optional)
Instructions
- Make the Honey-Lime Vinaigrette: In a medium bowl, whisk together the fresh lime juice, honey, Dijon mustard, garlic powder, kosher salt, ground black pepper, and ground cumin until well combined.
- Emulsify the Dressing: Slowly stream the extra virgin olive oil into the lime juice mixture while whisking continuously to create a smooth and well-emulsified vinaigrette. This yields about 1 cup of dressing.
- Prepare the Salad Base: In a large mixing bowl, combine the thinly sliced English cucumbers and red onion, tossing gently to mix the vegetables evenly.
- Toss with Dressing: Pour ½ cup of the honey-lime vinaigrette over the cucumber and onion mixture and toss thoroughly until all slices are coated in the dressing.
- Add Optional Ingredients: Carefully fold in the thinly sliced avocado to avoid mashing, and sprinkle crumbled Queso Fresco over the salad for added creaminess and flavor, if using.
- Serve: Serve immediately for the freshest texture or chill in the refrigerator for 10-15 minutes to allow flavors to meld before enjoying.
Notes
- For a spicier kick, add a pinch of chili powder or fresh chopped jalapeños to the vinaigrette.
- If you prefer, swap out Queso Fresco with feta cheese for a tangier flavor.
- The salad is best enjoyed fresh, as cucumbers can release water and make the salad watery if left too long.
- This recipe can be easily doubled for larger gatherings.
- Use Persian cucumbers if English cucumbers are unavailable for a similar fresh crunch.
- To make it vegan, omit the Queso Fresco and substitute honey with agave nectar or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 7g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Mexican cucumber salad, honey lime vinaigrette, fresh cucumber salad, light summer salad, gluten free salad, avocado cucumber salad
