Mexican Cucumber Salad
A vibrant, refreshing dish that combines crisp cucumbers, zesty seasoning, and crunchy corn nuts, perfect for summer barbecues or light lunches.
Ingredients
Vegetables
- 2 small English cucumbers Smooth and juicy, perfect for slicing.
- ¼ large red onion Adds sharp, aromatic flavor.
- ¼ cup cilantro leaves Provides herbal brightness.
Dressing and Seasoning
- 1 ½ tablespoons neutral oil To coat the salad without overpowering.
- 1 tablespoon Tajin seasoning Adds a zesty kick.
Crunchy Elements
- ½ cup corn nuts Crushed for added texture.
Instructions
Preparation
- Slice the cucumbers into half rounds, thinly slice the red onion, and dice the cilantro leaves.
Combine Ingredients
- In a medium bowl, mix the sliced cucumbers, red onion, and cilantro. Drizzle with neutral oil and toss gently.
Season
- Sprinkle in Tajin seasoning and toss again. Taste and adjust seasoning as needed.
Add Corn Nuts
- Crush the corn nuts lightly and fold them into the salad, reserving some for garnishing.
Garnish
- Top the salad with remaining corn nuts, fresh cilantro, and a dash of Tajin.
Notes
Chill the salad for 30 minutes before serving to enhance the flavors. You can add diced avocado or chopped tomatoes for variations.