Cucumber Vinagrete Salad

Name: Cucumber Vinagrete Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 English cucumber, thinly sliced; 1/2 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 2 tbsp lime juice; 3 tbsp olive oil; 1/2 tsp salt

Thinly sliced cucumbers tossed with red onion, cilantro, fresh lime juice, and olive oil for a light side dish.

15 minEasyServes 480 cal/serving

BrazilianSaladNo-CookVeganVegetarianLow CarbKetoHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-FreeLow-SodiumNightshade-Free

Ingredients

2 English cucumber, thinly sliced
1/2 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
2 tbsp lime juice
3 tbsp olive oil
1/2 tsp salt

Instructions

1

In a large bowl, whisk together 2 tbsp lime juice, 3 tbsp olive oil, and 1/2 tsp salt until combined.
2

Add 2 thinly sliced English cucumber, 1/2 cup finely diced red onion, and 1/4 cup chopped fresh cilantro to the bowl.
3

Toss gently until all ingredients are evenly coated in the dressing.
4

Let sit at room temperature for 10 minutes before serving.

Questions

How long does Cucumber Vinagrete Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Cucumber Vinagrete Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Vaca Atolada (Beef Ribs and Cassava Stew) main
Beef Esfiha main
Sopa de Ervilha soup

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