Ensalada de Pepino (Mexico-Inspired Cucumber Salad) Recipe
Prep Time:
36 minutes
Cook Time:
Servings:
4 Servings
Ingredients
  • ¼ teaspoon cumin seeds
  • 2 large cucumbers
  • 1 tablespoons olive oil
  • 3 tablespoons lime juice
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 Roma tomatoes, diced
  • ½ medium red onion, julienned
  • ½ small green chile, finely chopped
  • 2 tablespoons chopped cilantro
Directions
  1. Grind the cumin seeds with a mortar and pestle. Set aside.
  2. Slice the cucumbers very thinly with a mandoline slicer or sharp chef's knife. You can peel the cucumbers first if desired, but it's optional.
  3. Combine the ground cumin, olive oil, lime juice, salt, and black pepper in a small bowl, measuring cup, or jar, and whisk or shake well to combine. Set aside.
  4. Place the cucumber, tomato, red onion, green chile, and cilantro in a mixing bowl.
  5. Pour the dressing over the vegetables and toss well to coat.
  6. Cover and refrigerate for 30 minutes to allow the flavors to meld.
  7. Serve cold.