📖 Instructions

1. First things first, let's prep the cucumbers. Grab about 2-3 medium cucumbers, depending on how much salad you want. I prefer using English cucumbers because their skin is thin and the seeds are minimal. Give 'em a good wash. You can peel them if you like, but I usually leave the skin on for extra crunch and color. Slice the cucumbers thinly, about 1/8 inch thick. A mandoline slicer makes this super easy, but a sharp knife works just fine too. If you're using a regular knife, try to keep the slices uniform for even flavor distribution.
2. Now, for the hibiscus syrup. If you don't have any on hand, don't fret! You can easily make your own. Just simmer dried hibiscus flowers with water and sugar until you have a thick, fragrant syrup. Let it cool completely before using. Alternatively, you can often find hibiscus syrup at specialty stores or online. In a medium bowl, gently toss the sliced cucumbers with about 2-3 tablespoons of hibiscus syrup. Start with less and add more to taste. You want the cucumbers to be lightly coated, not swimming in syrup.
3. Next up, the lime! Zest one lime into the bowl with the cucumbers and syrup. The zest adds a wonderful aroma and a bit of extra zing. Then, juice the lime and add about 1-2 tablespoons to the mixture. Again, taste as you go. You want the salad to be sweet, tart, and refreshing. If you prefer a sweeter salad, add a touch more hibiscus syrup. If you like it more tangy, add a bit more lime juice.
4. For a final touch, add a sprinkle of flaky sea salt. Don't skip this! The salt helps to balance the sweetness and tartness, and it really brings out all the flavors. Toss everything together gently to combine. If you're planning to serve the salad right away, you can add some fresh mint or cilantro leaves for extra freshness and color. If you're making it ahead of time, it's best to wait to add the herbs until just before serving to prevent them from wilting.
5. Let the salad sit for about 10-15 minutes before serving. This allows the flavors to meld together and the cucumbers to release some of their moisture. Give it another gentle toss before serving. Taste one last time and adjust the seasonings as needed. You might want to add a little more lime juice, hibiscus syrup, or salt, depending on your preference.
6. Serve the salad chilled. It's delicious on its own as a light snack or appetizer, or you can serve it as a side dish with grilled fish, chicken, or tofu. I also love adding it to tacos or wraps for a burst of freshness and flavor. Feel free to experiment with different garnishes. Toasted sesame seeds, chopped nuts, or a drizzle of olive oil are all great options. And there you have it – a simple, elegant, and totally delicious Cucumber and Hibiscus Syrup Salad with Lime! Enjoy!