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Cucumber Salsa

Cool, crisp, and refreshing, this Cucumber Salsa is a must have recipe for summer! Diced cucumbers, savory red onion, sweet bell peppers, and minced garlic tossed in a mouthwatering lime and cilantro dressing. Great for scooping with homemade tortilla chips, or you can add it to your favorite taco recipe!

Pair a side of chips and Cucumber Salsa with our Vegetarian Burrito Bowls, Chicken Fajita Salad, Black Bean Stuffed Sweet Potatoes for a refreshing appetizer.

Large white ramekin filled with cucumber salsa.

Cucumber Salsa

Cucumber Salsa is a refreshing take on the classic recipe. The crisp cucumbers add a flavor and texture to the mix that is perfect for summer. Tossed in a cilantro lime dressing, the flavor is incredible. Not only is this salsa great for dipping tortilla chips, it can also be used to top tacos or even chicken.

You can use regular cucumbers or if you want to skip the deseeding process, try this recipe with English cucumbers. They’re thinner and longer in length and don’t have seeds. The tomatoes, peppers, garlic, and red onion really add flavor and color to this dish. Other than the prep work of dicing all the ingredients, this salsa easily comes together in 15 minutes.

You can double or triple up the recipe to take to potlucks, picnics, or holiday get togethers and feed an entire crowd. Cucumber Salsa is great for a healthy snack as well! Make a batch and see how quickly it’s gone!

How To Make Cucumber Salsa

  1. Start with the dressing. In a jar or a sealable container, add the lime juice, cilantro, dill, lime zest, and garlic. Shake until thoroughly combined. Set aside.
  2. Now for the salsa. In a large mixing bowl, combine the diced cucumbers, bell pepper, diced red onion, Roma tomatoes, and diced jalapenos. Pour the dressing over the salsa and gently toss to combine.
  3. Add a dash of salt and pepper to taste. Adjust any ingredients or add more seasoning until satisfied.
  4. Refrigerate until ready to serve or enjoy right away!
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Tips and Variations

  • Don’t skip on the deseeding process when it comes to the cucumbers. This can lead to a very watery cucumber salsa. An easy way to deseed them is to cut them in half lengthwise and scoop out the seeds with a spoon.
  • The jalapenos are totally optional. If spicy isn’t your thing you can absolutely leave them out. You can use a poblano pepper for a more mild heat. Or to amp up the spice, try a serrano pepper
  • It’s best to use gloves when cutting hot peppers. The oils can burn your skin and be very aware of what you’re handling so you don’t accidentally touch your face.
  • If cilantro isn’t to your taste you can swap it out for parsley.
Top down view of cucumber salsa and crackers.


Storage: Cucumber Salsa can be stored in an airtight container in the refrigerator for up to 3 days.

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Chips and veggie salsa on a plate.

Cucumber Salsa

Yield: About 3 ½ - 4 Cups
Prep Time: 15 minutes
Total Time: 15 minutes

This refreshing Cucumber Salsa is a must have recipe for summer! Cucumbers, red onion, and bell peppers tossed in a cilantro lime dressing.



  • 3 tablespoons lime juice
  • 1 tablespoons finely chopped cilantro
  • 1 tablespoon finely chopped fresh dill weed
  • 1 tablespoon lime zest
  • 1 small garlic clove, minced


  • 2 cucumbers, peeled, seeds removed and diced
  • 1 small green or red bell pepper, diced
  • ½ cup diced red onion
  • 2 roma tomatoes, seeds removed and diced
  • 1 small jalapeño, seeds removed and diced (optional)
  • Salt and pepper, to taste


  1. In a jar or sealable container, combine the lime juice, cilantro, dill, lime zest, and garlic. Set aside.
  2. In a mixing bowl, combine the cucumbers, bell pepper, onion, tomatoes, and jalapeño if using. Pour the dressing over salsa, and toss to combine.
  3. Add salt and pepper to taste.
  4. Serve immediately or refrigerate until ready to serve.
  5. See post for storage options.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup of salsa. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

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Nutrition Information:
Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 40mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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