Mexican cucumber salad - A rustic, fresh-tasting, easy to make 4 ingredient Mexican Salad. Very refreshing with a distinct flavor. Popular in Cuernavaca, Morelos.
Keyword: cucumber, Mexican, oregano, salad
Author: Douglas Cullen
1large white onion
½tsp.salt + to taste
Scrub the cucumbers and peel.
Cut the onion into ¼" rings then cut the rings in half to make long strips.
Slice the cucumber into ¼" rounds.
Put the cucumber and onion into a large mixing bowl.
Sprinkle with the 2 teaspoons of Mexican oregano.
Squeeze the juice of the 2 limes onto the vegetables.
Sprinkle with salt to taste.
Gently toss the salad to evenly distribute the oregano, salt, and lime juice.
Cover the mixing bowl with plastic wrap and refrigerate for 1 hour.
This is not a dainty salad. Be sure to cut cucumbers and onion are cut into substantial slices, about ¼" thick.
It's is best served the same day that you make it but it will keep for a day in the refrigerator.
Use Mexican oregano if possible. It has a stronger, sharper taste compared to the taste of Mediterranean oregano. Look for it in the Mexican section of the grocery store. It shouldn't be too difficult to find.
You can substitute 2 teaspoons of apple cider vinegar for the lime juice if you prefer.