Jalapeno Lime Cucumber Salad
Prep time
Total time
Recipe type: Salads
Serves: 2 - 4
  • 4 or 5 pickling cucumbers, or 2 larger ones
  • 1 medium jalapeno, seeded and finely diced
  • 1 large garlic clove, finely minced
  • Juice of one medium lime
  • ½ teaspoon kosher salt
  • 5-6 grind of fresh pepper - 5 peppercorn blend is nice, but black will work too
  • about ¼ cup olive oil
  1. Wash cucumbers well and slice thinly - a mandolin slicer is handy for getting this done quickly and evenly, but a good sharp knife will do the trick - set aside.
  2. In a bowl big enough to hold everything, whisk together the jalapeno, garlic, lime juice, and salt and pepper.
  3. Whisk the oil into the mixture in a thin stream, until blended and emulsified.
  4. Stir in the cucumbers, being sure to get them well coated.
  5. Make at least 1 hour ahead of time to blend the flavors - it is best eaten the day you make it, but if needed, leftovers should be stored in the fridge.
Recipe by The Creekside Cook at http://thecreeksidecook.com/jalapeno-lime-cucumber-salad/