Cucumber Salad with Jalapeños, Cilantro, and Pepitas
A bright, crunchy salad with a hit of heat and toasted seeds
Why This Recipe Works
Seeding the cucumbers before slicing prevents the salad from becoming watery as it sits. This bright, crunchy side comes together in minutes and benefits from a short rest to let the lime and vinegar penetrate the vegetables.
Instructions
Whisk the vinegar, lime zest, lime juice, jalapeño, olive oil, sugar, and salt in a large bowl until the sugar has fully dissolved—add the reserved chile seeds here if you prefer more heat.
Add the cucumbers and cilantro to the dressing and toss until evenly coated.
Let the salad stand for 10 minutes to allow the flavors to meld and the cucumbers to soften slightly.
Scatter the pepitas over the salad and serve immediately while the seeds are still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
