This Peruvian Cucumber Salad offers a refreshing and zesty side dish that beautifully complements grilled meats or can be enjoyed on its own. Thinly sliced cucumbers are tossed with red onion, fresh herbs, and a tangy lime dressing, creating a harmonious blend of flavors. The addition of aji amarillo and jalapeño introduces a subtle heat, while the creamy feta and avocado provide a delightful contrast. Easy to prepare and perfect for summer gatherings, this salad brings a taste of Peru to your table with every bite.
For the Dressing:
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon agave syrup
1 teaspoon aji amarillo paste
1 teaspoon kosher salt
Freshly ground black pepper, to taste
For the Salad:
2 English cucumbers, peeled or unpeeled, thinly sliced
1 small red onion, thinly sliced into half moons
1 small jalapeño, diced (seeds removed for less heat)
1 handful fresh cilantro, chopped
1 handful fresh dill, chopped
4 ounces feta cheese, crumbled
Kosher salt, to taste
1 avocado, cubed or sliced
Prepare the Dressing: In a small bowl, whisk together the lime juice, red wine vinegar, olive oil, agave syrup, aji amarillo paste, kosher salt, and black pepper until well combined.
Assemble the Salad: In a large bowl, combine the sliced cucumbers, red onion, jalapeño, chopped cilantro, and chopped dill.
Dress the Salad: Pour the prepared dressing over the salad mixture and toss gently to ensure all ingredients are evenly coated. Adjust seasoning with additional salt if needed.
Add Toppings: Sprinkle the crumbled feta cheese over the salad and garnish with sliced or cubed avocado.
Serve: Allow the salad to marinate for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Calories: Approximately 150 kcal
Protein: 4g
Carbohydrates: 10g
Fat: 12g
Fiber: 3g
Sugar: 3g