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Cucumber Salsa

Cucumber Salsa

  • Author: Fresh. Out.
  • Prep Time: 20
  • Total Time: 50
  • Yield: About 2 1/2 cups 1x
  • Category: Dips, Sides, Party Foods
  • Cuisine: Tex-Mex

Description

Cucumber Salsa


Ingredients

Scale
  • 3 plum/Roma tomatoes, seeded and diced
  • 1 large English cucumber, seeded and diced (do not peel)
  • 1 jalapeno pepper, seeded and diced
  • 1 lime, juiced
  • 1/2 small red onion finely diced
  • 2 tbsp fresh minced parsley (2 tsp dried)
  • 1 tbsp fresh minced cilantro (1 tsp dried)
  • 1 garlic clove, minced (1/8 tsp garlic powder)
  • 1/4 tsp ground cumin
  • 1/4 teaspoon salt
  • 1/8 tsp paprika
  • 1/8 tsp ground black pepper
  • Optional: Cassava Coconut Tortilla Chips

Instructions

  1. To a large bowl, combine tomatoes, cucumber, jalapeno, onion, garlic (unless using powder), parsley, and cilantro.  
  2. In a small bowl or pinch bowl, combine cumin, salt, pepper and paprika (if using garlic powder, add here). 
  3. Sprinkle half of the seasoning mixture over the vegetables and toss. Sprinkle remaining seasoning mixture, add lime juice, and toss again until evenly coated. 
  4. You will want to eat this with a spoon immediately, but we promise it’s worth the wait. Transfer to an airtight glass container and refrigerate 30 minutes, or up to 8 hours before serving (great for party prep). Strain excess liquid before serving if desired, but reserve for storage. 

Notes

Refrigerate in an airtight glass container up to 4 days – the cucumber remains crunchy.

Total time includes refrigeration time.

Keywords: CUCUMBER SALSA, SALSA, EASY SALSA, SUMMER SALSA, KETO, PALEO, VEGAN, LOW-CARB, FAT-FREE, GRAIN-FREE, GLUTEN-FREE, PARTY FOOD, HOLIDAYS

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