The best Hot Cheeto Salad

Ingredients

• 2 Cucumber (seedless, diced)
• 1 Avocado (ripe, diced)
• 1/2 Red Onion (thinly sliced)
• 1/4 cup Cilantro (roughly chopped)
• 1 Jalapeño (very small amount, finely minced (about 1/4 tsp))
• 1 cup Hot Cheetos (crushed just before serving)
• 2 tablespoons Valentina Hot Sauce (or to taste)
• 1 Lime (juiced (about 2 tbsp))
• to taste Salt

Instructions

1. Dice the cucumber

   Wash the cucumbers, trim the ends, and cut them into bite‑size dice.

   Time: PT3M

2. Prep the herbs and onion

   Roughly chop the cilantro, thinly slice the red onion, and set aside.

   Time: PT3M

3. Dice avocado and mince jalapeño

   Halve the avocado, remove the pit, scoop out the flesh and dice. Finely mince a very small piece of jalapeño (about 1/4 tsp).

   Time: PT3M

4. Combine vegetables

   In a large mixing bowl, combine the diced cucumber, avocado, sliced red onion, chopped cilantro, and minced jalapeño.

   Time: PT2M

5. Add dressing

   Add 2 tbsp Valentina hot sauce and the lime juice to the bowl. Sprinkle a pinch of salt and toss gently until everything is evenly coated.

   Time: PT2M

6. Finish with Hot Cheetos

   Place the Hot Cheetos in a small zip‑lock bag and crush them lightly with your hands or a rolling pin. Sprinkle the crushed Cheetos over the salad and give a very gentle toss just to distribute.

   Time: PT2M

7. Serve

   Transfer the salad to a serving bowl or plates and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g