This simple, easy Cucumber Salad with Lime pairs with so many things! Cool and refreshing, serve it alongside grilled fish or meat, or tuck it to into tacos, buddha bowls or simply spoon it over a bowl of nutty quinoa during the busy workweek. Make a big batch and let the flavors marinate in the fridge. A delicious, seasonal companion to just about everything!
I love how cucumbers come into season right when we need them most. Cooling and refreshing, they are just what our bodies crave on these hot summer days. Mother nature, she’s a smart one, she is. 😉
This refreshing Cucumber Salad is a welcome reprieve to the summer heat, and this time of year, cucumbers are aplenty! This salad is designed to be made in a big batch, then served throughout the week, alongside what you are already making. Pair it with grilled fish or meat, tuck it into tacos, spoon it over buddha bowls, or simply serve it over a warm bowl of quinoa for quick and healthy meal, so tasty! I find myself reaching for it when I need a quick afternoon snack – flavorful, low-calorie and no carbs, this salad is one of my favorites!
And the nice thing is the salad gets better and better as the cucumbers have time to marinate in all the flavorful juices. So tasty, so healthy, so fast and easy, this adaptable Cucumber Salad is perfect for these hot summer days. Do yourself a favor and make it! you will loooooooove it!
What I love about this Cucumber Salad:
But the best part is- it is very adaptable! Borderless. What first started off as very Mexican in my mind, later felt very Middle Eastern with swapping out of lemon for the lime. Substituting dill for the cilantro and lemon for the lime will take it up to Scandinavia. Adding mint can make it feel very greek. So many options here friends!
What you’ll need for Cucuumber Salad:
- Cucumbers: Small Turkish or Perisan cucumber or English Cucumbers work best here and allow you to keep the skin on. Waxy cucumbers can be used but should be peeled.
- Red Onion (or sub pickled red onion or green onions!)
- Fresh herbs– cilantro, scallions, dill, mint or flat leaf parsly
- Lime juice
- Olive oil
- Salt, pepper and spices.
Cucumber Salad Variations:
- Nordic: sub dill for the cilantro and sub lemon for the lime. Leave out the jalapeño.
- Greek: Try mint and parsley with lemon juice, and no jalapeño.
- Middle Eastern – use lemon instead of lime, sprinkle with Zaatar.
- Mexican: add a pinch of chipotle powder for smokiness (start very light)
You may also like:
- Creamy Turkish Cucumber Salad
- Nectarine Salad with Cucumber, Basil and Goat Cheese
- Easy Authentic Cucumber Tzatziki
- Fennel Cucumber Salad
- CUCUMBER GAZPACHO
Enjoy the Cucmber Salad and let us know what you think in the comments below!
Cucumber Salad with Cilantro Lime can be adapted to pair with most any ethnic cuisine. Here it’s seasoned with cilantro and lime but scroll down to the notes and discover all the possibilities. Cool and refreshing, this vegan cucumber salad is a delicious, healthy accompaniment to just about everything!
- 2 large English Cucumbers (or 6 Persian cucumbers) thinly sliced (skin on) see notes.
- ¼ of a red onion, very thinly sliced (or sub pickled red onion, or scallions)
- 1 jalapeno, seeded and finely diced (optional, see notes)
- 3 tablespoons fresh lime juice (or use lemon)
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or more to taste
- ½ teaspoon Aleppo Chili flakes (optional, or regular chili flakes)
- ½ teaspoon coriander (optional)
- ½ bunch cilantro, or Italian parsley, or dill (½ cup chopped, more to taste)
Place all ingredients in a bowl, and gently toss. Taste, adjust salt and acid. You want this to taste flavorful!
See recipe notes below for other flavor combinations.
This version above is a good “all around” salad- paring well with American, Middle Eastern or Mexican Food.
I love using a mandolin for the cucumbers and onion, for an extra thin slicing.
The salad with get very “juicy” as it sits in the fridge, and I like to use the flavorful juice over cooked quinoa or rice. It’s really flavorful and refreshing- so make sure to add enough salt and acid. 🙂
Cutting the cucumbers thicker with keep them stay crisper longer. I actually really like them cut thinly (⅛ inch) and personally don’t mind when they get soft after a few days in the fridge…but this is my own personal preference. If you prefer them to stay crispy, cut them into thicker, ¼ inch slices. 😉
For a Scandinavian twist, sub dill for the cilantro and lemon for the lime. Leave out the jalapeño.
Greek- Try mint and parsley with lemon, no jalapeño.
Middle Eastern – lemon instead of lime.
Mexican- add a pinch of chipotle powder for smokiness (start very light)
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