Cilantro Lime Cucumber Salad

Cilantro-Lime Cucumber Salad

 Slightly adapted  from The Food Charlatan

Makes 4 servings

Per serving

2 vegetables

2 fats

2.5 condiments

 

• ¼ cup jalapeno, seeded and finely diced
• 2 cloves garlic, finely minced
• 3 tablespoons fresh lime juice
• 1/4 teaspoon crushed red pepper
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons plus 2 teaspoons olive oil
• 3 ¾ cups cucumbers, very finely sliced (see photos)
• 4 tablespoons minced cilantro, to taste

 

Instructions

1. Dice the jalapeno and garlic and add to a medium-sized bowl.
2. Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the olive oil. Set aside.
3. Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. Add the cucumbers to the dressing and stir together.
4. Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.

Notes

Make sure that you let the salad sit on the counter for a little while before serving if it’s been in the fridge; the olive oil solidifies slightly when it’s cold.