Crisp Southwest Cucumber Salad with Lime-Cilantro Dressing

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A refreshing, no-cook salad bursting with cool cucumber, zesty lime, and fresh cilantro, perfect as a side or light meal. This Southwestern-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs cucumber, red onion, fresh cilantro into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium cucumber
• 1/4 cup red onion
• 1/4 cup fresh cilantro
• 2 tbsp olive oil
• 1 tsp honey
• 1 lime
• 1/4 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Peel and slice 2 medium cucumbers into 1/4-inch half-moons, then add to a large bowl with 1/4 cup finely sliced red onion and 1/4 cup chopped fresh cilantro; toss gently to combine.
2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 1 tsp honey, the zest and juice of 1 lime, 1/4 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until fully emulsified and slightly thickened.
3. Step 3: Pour the dressing over the cucumber mixture and toss until evenly coated; let rest at room temperature for 15 minutes to allow flavors to meld, then chill in the refrigerator for at least 30 minutes before serving.