Cucumber Salsa – FRESH. OUT.

Fresh Cucumbers add a cool crunch to basic salsa for a blend that can be served with chips, in taco/burrito bowls, as a side dish, and on salads, baked potatoes or cilantro-lime chicken.

It’s also great stuffed into grilled portobello mushrooms. Mostly, we like to stuff it into our faces…but this is about you…enjoying an easy summer salsa.

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  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. 

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

Total time includes refrigeration time.

  • Author: Fresh. Out.
  • Prep Time: 20
  • Category: Dips, Sides, Party Foods
  • Cuisine: Tex-Mex

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

this RECIPE CUCUMBER SALSA