Mexican-Style Cucumber Salad
Cucumber salads make a light and refreshing side that is easy to make and pairs well with almost anything. This version is based off a rustic dish from Central Mexico.
Makes
Serving size
Ingredients
1 large cucumber, peeled and sliced
½ small red onion, thinly sliced
Juice of 2 limes
½ teaspoon Mexican oregano
Instructions
- In a medium sized bowl, gently mix together cucumber and red onion. Add juice of limes and oregano.
- Cover and refrigerate for at least 30 minutes, to allow flavors to combine.
- Enjoy chilled or at room temperature. Leftovers can be stored, refrigerated, for up to 3 days.
Cooking Tip
Be sure to wash cucumber well before use.
Mexican oregano has a flavor that is milder than Italian oregano. If you cannot find Mexican oregano, you can substitute it with ¼ teaspoon of Italian oregano.
Sweet onion can be used in this recipe instead of red onion.
If you’d like to, you can add chopped parsley or cilantro to this dish for extra flavor.
Recipe contributed by Natasha Eziquiel-Shriro, MS, RDN, CDN
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