Jalapeno Lime Cucumber Salad
This easy to make salad combines cool, crisp cucumbers with the spice of jalapeno, and freshness of lime. Make ahead to give the flavors time to meld.
Servings: 5
Calories: 113kcal
Ingredients
Vinaigrette
- 1 medium jalapeno
- 2 large garlic clove
- 1 Medium lime
- 3/4 teaspoon kosher salt
- 5-6 grind of fresh pepper
- 1/4 cup avocado oil
Cucumbers
- 6 pickling cucumbers [or two larger cucumbers]
Instructions
Make the vinaigrette
- In a bowl big enough to hold everything, whisk together the jalapeno, garlic, lime juice and zest, and salt and pepper.
- Whisk the oil into the mixture in a thin stream, until blended and emulsified.
Prepare the cucumbers
- 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.
- Combine the vinaigrette and cucumbers.
- 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.
Notes
This salad can be kept in the refrigerator for several days, but keep in mind that the longer it sits the more the jalapeno is going to infuse into the other ingredients.
Nutrition
Calories: 113kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 351mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 0.3mg