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.

Serving size

½ cup

Makes

4

Ingredients

1 large cucumber, peeled and sliced

½ small red onion, thinly sliced

Juice of 2 limes

½ teaspoon Mexican oregano

Nutrition Info

Makes:Serving size: ½ cup

Calories

25

Fat

0 g

Saturated Fat

0 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

6 g

Sugar

2 g

Fiber

1 g

Protein

1 g

Sodium

0 mg

Calcium

20 mg

Phosphorus

23 mg

Potassium

150 mg

Instructions

  1. In a medium sized bowl, gently mix together cucumber and red onion. Add juice of limes and oregano.
  2. Cover and refrigerate for at least 30 minutes, to allow flavors to combine.
  3. Enjoy chilled or at room temperature. Leftovers can be stored, refrigerated, for up to 3 days.

 

Recipe contributed by Natasha Eziquiel-Shriro, MS, RDN, CDN

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.