Cucumber Salad with Jalapeños, Cilantro, and Pepitas
A bright and crunchy side with a hit of heat and toasted seeds
⏱️ 15 minutes Total Time
🍽️ 4 Serves
95 Calories
2g Protein
9g Carbs
6g Fat
Why This Recipe Works
Seeding the cucumbers prevents this salad from becoming watery, keeping the focus on the crunch and the bright lime-vinegar dressing. For a sharper heat, include some of the jalapeño seeds in the mix.
Instructions
1
Whisk the vinegar, lime zest, lime juice, jalapeño, oil, sugar, and salt in a large bowl until the sugar is completely dissolved.
2
Add the cucumbers to the bowl and toss until the slices are evenly coated and look glossy.
3
Fold in the cilantro and pepitas just before serving to maintain the crunch of the seeds and the bright color of the herbs.
4
Serve immediately while the cucumbers are at their crispest.
🍽️ Complete the Meal
Storage: Refrigerate for up to 3 days.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
