Here’s a delicious and easy cucumber salsa recipe in which to use all those healthy cucumbers and tomatoes you are growing in your backyard organic garden. Use with organic chips or cut-up organic veggies such as celery, carrots, etc. Great for backyard get-togethers, office lunches, family reunions and summer picnics. Enjoy!
Crisp Cucumber Salsa Recipe
Yield 2-1/2 cups
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream (can substitute Green Yogurt)
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned Himalayan salt
Optional: Add a can of organic black beans (drained) and/or organic avocado.
When available, use organic ingredients. Thoroughly wash all veggies. In a small bowl, combine the first seven ingredients. 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 veggies or organic chips.
1/4 cup of salsa equals 16 calories
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face and eyes.
Originally published as Crisp Cucumber Salsa in Simple & Delicious June/July 2010, p52
Salsa Photo – Taste of Home