Mexican Cucumber Salad is a refreshing and zesty side dish featuring crisp cucumbers, juicy tomatoes, creamy avocado, bright lime, and warm spices. It’s light, vibrant, and perfect for warm weather meals or as a fresh snack.
Why You’ll Love This Recipe
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Fresh & crunchy – crisp veggies with a bright, creamy twist
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Easy & fast – ready in under 10 minutes with minimal chopping
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Flavor-packed – lime, cilantro, and chili bring bold Mexican-inspired taste
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Versatile – ideal alongside tacos, grilled meats, or as a healthy snack
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 large cucumbers, sliced or halved and sliced
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1 cup cherry or grape tomatoes, halved
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½ ripe avocado, diced
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¼ small red onion, thinly sliced
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1 small jalapeño, seeded and finely chopped (optional)
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2 tbsp chopped fresh cilantro
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Juice of 1 lime (about 2 Tbsp)
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1 tsp olive oil
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½ tsp ground cumin
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Pinch of chili powder or Tajín
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Salt & pepper, to taste
directions
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Combine vegetables
In a mixing bowl, combine cucumber slices, tomato halves, diced avocado, red onion, jalapeño (if using), and cilantro. -
Make dressing
In a small bowl, whisk together lime juice, olive oil, cumin, chili powder or Tajín, salt, and pepper. -
Toss salad
Pour the dressing over the salad mixture and gently toss to coat all ingredients without mashing the avocado. -
Serve
Serve immediately for crisp freshness, or chill for 10 minutes to meld flavors.
Servings and timing
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Servings: 4
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Prep time: 10 minutes
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Total time: 10 minutes
Variations
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Add beans: Stir in black beans or corn for extra protein and color
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Cheese touch: Sprinkle crumbled cotija or feta on top
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Herb swap: Use chopped parsley or mint instead of cilantro
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Spice level: Add extra jalapeño or a pinch of cayenne or red pepper flakes
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Creamy option: Stir in a tablespoon of Mexican crema or plain Greek yogurt
storage/reheating
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Refrigerator: Store in an airtight container for up to 1 day
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Meal prep tip: Assemble without avocado; add before serving to maintain freshness
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No reheating needed: Serve chilled or at room temperature
FAQs
Can I use English cucumbers?
Yes—English or Persian cucumbers are great for this salad and add extra crunch.
Is it gluten-free?
Yes, naturally gluten-free—just ensure any seasoning like Tajín is GF-certified.
Can I make it ahead?
Partially—prep veggies in advance, toss with dressing just before serving.
What if I don’t want it spicy?
Omit the jalapeño and skip chili powder; it’s still bright and flavorful.
Can I make it vegan?
Yes—it’s already vegan. Add avocado or beans to boost protein.
Can I add fruit?
Yes—throw in diced mango, pineapple, or watermelon for a sweet twist.
How do I prevent avocado from browning?
Toss with lime juice and assemble right before serving.
What pairs well with this salad?
Great with tacos, grilled chicken, fish, or served alongside chips and guacamole.
Can I add herbs besides cilantro?
Yes—parsley, mint, or basil work as delicious alternatives.
Can I double the recipe?
Absolutely—just scale ingredients and adjust seasoning as needed.
Conclusion
Mexican Cucumber Salad is a quick, vibrant dish bursting with fresh flavors and crisp textures. With its tangy lime dressing, creamy avocado, and optional heat, it’s a delightful addition to any meal—or a refreshing snack all on its own. Enjoy it fresh!
