Cucumber Salad with Chili Lime Dressing

Frances Kellar

A bright and zesty salad for spring and summer using the abundance of cucumbers we may find at the farmers market or in our CSA box. Perfect for an easy weeknight dinner salad or to bring to the next outdoor picnic.

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Prep Time 15

Course Main Course, Side Dish, Salad

Cuisine American, Mexican

Servings servings

Equipment

1 immersion blender standard blender or food processor works just as well

Ingredients

Cucumber Salad

1 large cucumber sliced thin into half moons
2 small spring onion ends trimmed and sliced thin
½ cup mint leaves packed
2 cups fava greens packed (could also use spinach or other dark leafy green)
2 to 3 kumquats thinly sliced and seeds removed
¼ cup chopped fresh herbs for garnish e.g., parsley and/or cilantro
Crumbled queso fresco or cotija for topping

Chili Lime Dressing

2 teaspoons Chili lime seasoning/tajin
2 tablespoons lime juice
1 tablespoon raw local honey or agave
¼ cup extra virgin Olive oil
½ teaspoon kosher salt
1 small shallot roughly diced

Instructions

Using a mandolin or a sharp knife, slice cucumber into half moon slices. Place into a large salad bowl.
Roughly chop greens and herbs. Add to the bowl with the cucumbers. Thinly slice kumquats and remove any seeds. Add the fruit to the bowl with the greens and cucumbers.
In a 16 ounce cup or mason jar with a wide mouth, add all dressing ingredients. Using an immersion blender, blend until smooth. Alternatively, ingredients for the dressing can be placed in a blender or food processor and blended until smooth.
Pour half the dressing over the salad bowl and gently toss to combine. Garnish with chopped fresh cilantro and/or parsley and some of the crumbled queso fresco or cotija. Pour remaining dressing over the salad and serve.

Keyword dinner salad, salad dressing, easy recipes, Cucumber salad