Mexican Cucumber Salad

Recipe Description:

This salad is inspired by Anita’s Mexican Restaurant in Bakersfield, California. Their authentic dishes are complemented well by their two signature salads. This is one of the two.

Prep Time: 15 Minutes

Cook Time: n/a

Servings: 4

Difficulty: Easy

Recipe Ingredients:

3 cucumbers

1 Fresno chili

½ red onion, finely diced

Juice and zest from 1 lemon

½ cup finely minced cilantro

2 teaspoons chili powder

¼ cup light olive oil or flax oil

Salt and pepper

Recipe Instructions:

Peel and cut the cucumbers into ¼ inch slices. If the cucumber is sizable, cut the rounds in half.

Carefully open the chili. Remove the seeds with a paring knife. The seeds are the hottest part of this little critter. If you like HOT, keep the seeds in. Mince the pepper finely.

Add the pepper and the rest of the ingredients to the cucumbers and toss to thoroughly mix.

Check for salt and pepper.

Allow this salad to sit for as long as an hour for the flavors to blend. But, if you’re like me, these fresh scents will be irresistible and you will consume part of the salad before the rest of dinner is ready.

Author: Amanda Rose @ Traditional Foods

I live in the Sequoia National Forest on a five-acre homestead with my husband, two children, and my mother. My mother and I work together on our Traditional Foods website. View all posts by Amanda Rose @ Traditional Foods

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Amanda Rose @ Traditional Foods

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