Here’s a simple and delicious cucumber salad with a Peruvian flair. Thin slices of cucumber are tossed with a tangy lime dressing and fresh herbs. This is easy to prepare and can be made ahead which makes it perfect for summer gatherings and cookouts.
You can make this cucumber salad with lime and cilantro using Persian cucumbers or English cucumbers. I prefer English cucumbers or younger cucumbers that aren’t too seedy. Slice them thin to allow the dressing to penetrate and flavor the slices.
You can peel them, peel off strips, or leave them with the skin on. I recommend slicing them thin but you are the master of your kitchen.
WHAT MAKES THIS PERUVIAN CUCUMBER SALAD PERUVIAN?
I use staple Peruvian pantry ingredients such as:
Lime juice is the acid of choice for this Peruvian cucumber salad.
If you mix a little dill with cilantro, you’ll find the flavor combination is excellent.
Thinly sliced red onion gives this salad pungency. A nice sharp bite where it makes you pucker a little. It’s awesome.
Instead of adding sugar, I add a little agave. Just a touch to mellow the tang of the acid.
Aji amarillo is used to give the salad a kick and I use it in many of my Peruvian recipes. Why not add a little more spice with some diced jalapeños?
Sprinkle with some crumbled feta. This adds a bite of creaminess and completes this Peruvian cucumber salad. I use feta in a lot of my Peruvian recipes and it was used when my family came here from Peru because getting queso fresco wasn’t as easy as it is today. So feta it is.
MORE DELICIOUS SALADS FOR YOU TO ENJOY
You can whip this up in minutes and make it ahead. It’s perfect as a snack or as a side.
To allow the flavors to marry, let the cucumbers marinate for about 30 minutes.
You need to add salt to the dressing to make it flavorful. You can add to taste. I start with a teaspoon and go from there. You also need to sprinkle some salt in the salad then toss to distribute. The salt makes all the flavors shine through. Add it to your taste.
You can slice an avocado and lay it across the salad when serving. I recommend adding it right before serving so it doesn’t turn. Mix it with the acid to prevent browning.
Whenever I make this Peruvian cucumber salad, it gets devoured. It makes me happy to see people enjoy my food. I’m sure you will enjoy it also.
TRY MORE DELICIOUS SALADS:
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PERUVIAN CUCUMBER SALADPRINT PIN SAVESaved!
- 2 English cucumbers peeled or unpeeled, thinly sliced
- 1 small red onion thinly sliced into half moons
- 1 small jalapeno diced - seeds removed for less heat
- 1 handful fresh cilantro chopped
- 1 handful fresh fresh dill chopped
- 4 ounces feta crumbled
- Kosher salt to taste
- 1 avocado cubed or sliced
- Whisk together the dressing ingredients in a small bowl.
- In a large bowl, toss together the cucumbers, red onion, jalapeños, cilantro, and dill.
- Pour dressing over salad and toss to combine. Adjust for salt.
- Top with crumbled feta and garnish (or toss) with sliced avocado. See Notes.