Saturday, 14 Sep 2019
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Cucumber Salsa

Cucumber Salsa

It must be that I know the end of summer is upon us because I have been having this weird craving for cucumbers.  I bought 3 of them at the market the other day and less than 2 days later they were gone.  I’ve been eating them with everything and sometimes I just chop them up and eat them raw.  My husband has been obsessed with Chef Matthew Purnell’s Raw Tacos and we’ve been eating them almost every night for dinner.  I wanted to get my cucumber fix in so I decided to whip up this light and refreshing cucumber salsa.  I used the last of the cherry tomatoes from my garden and got the other ingredients fresh from the market.  It made for a delicious end of summer meal.  Enjoy!

Sarah

Ingredients:

  • 1 medium cucumber, peeled (if desired), seeded and chopped
  • 1 medium tomato or a handful of cherry tomatoes
  • 1/2 a green pepper, seeded and diced
  • 1/2 a jalapeño pepper, seeded and finely diced
  • 1/2 a small onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 tbsp fresh lime juice
  • 1 tsp minced fresh cilantro
  • 1/2 tsp minced fresh parsley
  • 1/2 tsp sea salt or to taste

Preparation:

  1. In a large bowl combine all the ingredients.  Cover and place in the fridge for at least 30 minutes before serving.

Nutritional Info:

Makes about 2 cups.

Serving size 1/2 cup.

Nutrients per serving:  Calories: 23, Cal. from Fat: 1.5, Total Fat: 0g, Sat. Fat: 0g, Carbs: 5g, Fiber: 1g, Sugars: 2g, Protein: 1g, Sodium: 13.5mg, Chol: 0mg

Notes:

Make sure to wear some sort of protective gloves on your hands when handling jalapeño peppers – I speak from experience!

Leftover salsa can be stored in an airtight container in the fridge for up to 1 week.

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Cucumber Salsa
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