Description
A refreshing and vibrant salad blending crisp cucumber, spicy jalapeños, and creamy avocado. Tossed with citrus-kissed tajin and tangy lime, this low-calorie dish offers a perfect balance of crunch, heat, and freshness. Ideal for lunch or as a light dinner.
Ingredients
1 English cucumber, thinly sliced
1 jalapeño pepper, seeds removed and finely chopped
1 red onion, thinly sliced
1 medium jicama, julienned
2 ripe avocados, diced
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon Tajín seasoning
1/4 cup chopped fresh cilantro
1 cup cherry tomatoes, halved
Salt to taste
Instructions
Thinly slice cucumber and jicama. Slice red onion and jalapeño (remove seeds for less heat).
In a small pan, sauté garlic and cumin over medium heat until fragrant (1-2 minutes). Let cool.
In a large bowl, combine cucumber, jicama, red onion, jalapeño, and cherry tomatoes. Add lime juice, sautéed garlic-cumin mixture, and Tajín. Toss gently.
Chill salad in refrigerator for 15 minutes to let flavors meld. Stir in diced avocado and cilantro just before serving.
Notes
Let red onion marinate for 15 minutes for optimal sweetness.
For extra smokiness, sprinkle with smoked paprika.
Serve as a standalone dish or alongside grain bowls and grilled proteins.
Store leftovers in an airtight container in the fridge for up to 24 hours (avocado may brown slightly).
- Prep Time: 15
- Cook Time: 8
- Category: Lunch
- Method: Refrigerated Mise
- Cuisine: Mexican
Nutrition
- Serving Size: 1 salad (1 cup)
- Calories: 350
- Sugar: 8g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg