Summer Cucumber Salsa
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Directions
3 medium-large cucumbers3 small-medium tomatoes 1 green bell pepper1/2 cup red onion2 jalapeno peppers2 Tbsp minced cilantro2 Tbsp minced fresh dill3 squeezes of lime juice (either from wedges or a lime-bottle)
(20 minute prep-time is for chopping up all the ingredients.)
Peel cucumber (if desired- you can leave the peel on if you prefer- I usually do, or at least leave some of it). Remove seeds from cucumber and discard, and chop remaining cucumber flesh into small pieces.
Remove seeds from tomatoes and discard. Chop remaining flesh into small pieces.
Remove seeds from bell pepper and discard. Chop bell pepper into small pieces.
Remove seeds from jalapeno peppers and chop into very small pieces (or mince).
Chop red onion into small pieces.
Mince cilantro and dill.
Combine all chopped veggies in a large bowl.
Add cilantro and dill and mix together well.
Add a few squeezes of lime juice and mix together again.
Serve with your choice of tortilla chips (not included in nutritional information). I use baked chips to make the recipe a little more healthy. I've found this salsa tastes great on baked "Scoops" chips, or corn tortilla chips with the "hint of lime" flavor. It especially worked well when I served it with Mango-Peach baked fruit chips!
Peel cucumber (if desired- you can leave the peel on if you prefer- I usually do, or at least leave some of it). Remove seeds from cucumber and discard, and chop remaining cucumber flesh into small pieces.
Remove seeds from tomatoes and discard. Chop remaining flesh into small pieces.
Remove seeds from bell pepper and discard. Chop bell pepper into small pieces.
Remove seeds from jalapeno peppers and chop into very small pieces (or mince).
Chop red onion into small pieces.
Mince cilantro and dill.
Combine all chopped veggies in a large bowl.
Add cilantro and dill and mix together well.
Add a few squeezes of lime juice and mix together again.
Serve with your choice of tortilla chips (not included in nutritional information). I use baked chips to make the recipe a little more healthy. I've found this salsa tastes great on baked "Scoops" chips, or corn tortilla chips with the "hint of lime" flavor. It especially worked well when I served it with Mango-Peach baked fruit chips!
Nutritional Info Amount Per Serving
- Calories: 44.4
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 9.4 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.5 g
- Protein: 2.0 g
Member Reviews
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SWEETONJF
I made this for the 4th and everybody loved it. I took out the dill and used an avacado. We ate them with tortilla chips and even used it as a spread for the hotdogs. It's a great alternative to regular salsa and you can pair it up with all kinds of meat. Can't wait to make this again. - 7/8/08
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BARBLAM1
I make a variation of this almost everyday- leaving it in a Tupperware in the fridge to snack on instead of something else. It does get a little wet (expells its moisture), but I add Asian Five Spice Seasoning and use it makes its own calorie free dressing. A large serving of something like this is - 6/30/08