Cucumber Salad

At one point this summer, we were swimming in cucumbers and I was trying to figure out ways to use them. I found a recipe for Cilantro lime cucumber salad. I thought it tasted great, but I like all of those flavors. I left out the jalapeño, but since L didn’t eat it, it didn’t matter.
I would make this again, but it needs to be eaten quickly, as this round seemed to go bad after just a few days.

Ingredients

• 1 jalapeno, seeded and finely diced
• 2 cloves garlic, finely minced
• 3 tablespoons fresh lime juice
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon salt, or to taste
• black pepper to taste
• 3 tablespoons olive oil
• 2 cucumbers, very finely sliced (see photos)
• 4 tablespoons minced cilantro, to taste

Instructions

1. Dice the jalapeno and garlic and add to a medium-sized bowl.
2. Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
3. Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. (See photos below.) Add the cucumbers to the dressing and stir together.
4. Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.