This crisp cucumber salsa is light, fresh and delicious. It’s one of our favorites to enjoy garden-fresh cucumbers- but the flavors work well with fresh zucchini too!
If you’re experiencing an abundance of cucumbers in your garden, you’ll love this fresh, crisp salsa recipe. It’s very low in calories, about 21 calories per cup, so you won’t feel guilty about snacking pool-side! Our crew devours this Keto-friendly cucumber salsa with crisp zucchini chips!
How to Make Crisp Cucumber Salsa
The trick to getting the perfect texture to this recipe is in deseeding the tomatoes and cucumbers prior to adding them. This prevents the salsa from becoming watery.
Wondering how to deseed a tomato? Deseeding is the process in which the seeds are removed from fruit. Slice off the top and the bottom of the tomato to make it stand easily. Make a slice down the tomato and run the blade of a knife along the inside of the tomato, much like filleting a fish, thereby removing the seeds.
To seed a cucumber, cut it half, lengthwise. Use a spoon to scoop out the seeds.
Crisp Cucumber Salsa
You’ll Need:
2 cups finely diced seeded peeled cucumber
1/2 cup finely diced seeded tomato
1/4 cup diced red onion
2 Tbsp minced fresh parsley or 1 tsp Dried Parsley
1 jalapeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced
Dressing Ingredients
1/4 c sour cream or plain Greek yogurt
1 1/2 tsp lemon juice
1 1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips or Crackers, to serve
- In a small bowl, combine the cucumber, tomato, red onion, parsley, jalapeno, garlic, and cilantro; stirring gently to incorporate all the ingredients together.
- In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat.
- Serve immediately with tortilla or crispy zucchini chips.
- If you’re wanting a Vegan option you could use Sour Supreme (Tofutti) in place of the sour cream.
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