Description
Crisp cucumber salsa is a refreshing and zesty dish that elevates any occasion, whether it’s a summer barbecue or a casual snack. This vibrant salsa combines the cool crunch of cucumbers with sweet tomatoes, aromatic herbs, and just the right amount of spice, making it a versatile addition to your culinary repertoire. Perfect for dipping tortilla chips or as a flavorful topping for grilled meats, this easy-to-make salsa will impress your guests while being a healthy option you can feel good about. With just 15 minutes of preparation and fresh ingredients at its core, crisp cucumber salsa is not only delicious but also customizable to suit every palate.
Ingredients
- 2 cups finely peeled, seeded, and chopped cucumbers
- 1/2 cup finely chopped and seeded tomatoes
- 1/4 cup chopped red onion
- 2 tablespoons minced fresh parsley
- 1 medium jalapeno pepper, seeded and chopped
- 1 clove garlic, minced or pressed
- 1/4 cup reduced-fat sour cream
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon seasoned salt
Instructions
- In a mixing bowl, combine chopped cucumbers, tomatoes, red onion, parsley, jalapeno, cilantro, and garlic.
- In another bowl, mix together sour cream, lemon juice, lime juice, cumin, and seasoned salt until smooth.
- Pour the dressing over the vegetable mixture and gently toss until all ingredients are coated evenly.
- Serve immediately with tortilla chips for dipping or as a topping for grilled dishes.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 40
- Sugar: 3g
- Sodium: 220mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Be sure to deseed your cucumbers to avoid excess moisture in the salsa. Chill the salsa for at least 30 minutes before serving to enhance flavor melds. Feel free to adjust jalapeno quantity based on desired spice level.