Begin by washing the English cucumbers under cool running water. Slice them into thin rounds, approximately 1/8-inch thick, and transfer to a large mixing bowl.

Finely chop the red onion and add it to the bowl, ensuring the mixture will have a vibrant mix once combined.

Next, add the chopped cilantro and fresh mint to the cucumber and onion mixture. Gently stir with a large spoon to combine.

Heat a dry skillet over medium heat and add the whole cumin seeds. Toast them for 60-90 seconds, stirring frequently until they’re fragrant.

In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, black salt, black pepper, and red chili powder.

Pour the prepared dressing over the cucumber mixture in the large bowl. Add the toasted cumin seeds to the salad as well.

Cover the bowl with plastic wrap and refrigerate the salad for 20 minutes.

When ready to serve, give the salad a light toss and scoop it into individual bowls or a large serving dish.