There is absolutely nothing like homemade tomato salsa with cucumber made with fresh-from-the-garden tomatoes and cucumbers. Don’t you agree? All the ingredients in this robust tomato salsa provide many great health benefits on their own and when combined provides a salsa that will have your family and guests coming back for more. You will find this recipe refreshing and similar to a pico de gallo, whatever you’d serve that compliments pico de gallo, also works for tomato salsa with cucumber chips. Adding cucumbers as “chips” or even in the salsa itself, as well as other fresh veggies if you like, makes this entire recipe low-calorie, vegan and absolutely perfect for your next cookout. It also makes beautiful presentation (don’t forget yummy) for a luncheon buffet. Enjoy!
RELATED: 16 Health Benefits of Tomatoes
Tomato Salsa with Cucumber Chips Recipe
TOTAL TIME: 20 MIN | SERVINGS: 6
Always use organic ingredients when available.
Ingredients
- 1 1/4 pounds tomatoes, finely chopped
- 1/2 cup finely chopped sweet onion
- 1/2 cup finely chopped cilantro
- 1 small jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- Himalayan salt and freshly ground pepper
- 1 large seedless cucumber, sliced 1/4 inch thick
Directions
In a bowl, toss the tomatoes with the onion, cilantro, jalapeño and lime juice and season with salt and pepper. Serve the salsa with the cucumber chips for dipping.
Feel free to add more veggies such as raw carrots and cucumbers to the tomato salsa with cucumber chips recipe – according to what your family loves!
How to Store Tomato Salsa with Cucumber Chips
Store in an airtight glass container in the fridge. Depending upon the freshness of your ingredients, this salsa recipe can last for about 4 days in the fridge. However, in our home it usually doesn’t last longer than the day it’s made.
Notes One Serving 38 cal, 0.4 gm fat, 0 gm sat fat, 8 gm carb, 1.5 gm fiber.
Original recipe: http://www.foodandwine.com/recipes/tomato-salsa-with-cucumber-chips
Picture: © Maura McEvoy
Resources
B. B. Freeman, K. Reimers. Tomato Consumption and Health: Emerging Benefits. American Journal of Lifestyle Medicine, 2010; DOI: 10.1177/1559827610387488
Aldrich HT, Salandanan K, Kendall P et al. Cultivar choice provides options for local production of organic and conventionally produced tomatoes with higher quality and antioxidant content. J Sci Food Agric. 2010 Dec;90(15):2548-55. 2010.
Anton D, Bender I, Kaart T, et al. Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening. Int J Anal Chem. 2017;2017:2367453.
Borguini RG and Torres EAFDS. Tomatoes and Tomato Products as Dietary Sources of Antioxidants. Food Reviews International. Philadelphia: 2009. Vol. 25, Iss. 4; p. 313-325. 2009.
