Cucumber Salsa
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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 or Chicken Fajita Salad for a refreshing appetizer.
How To Make Cucumber Salsa
- 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.
- 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.
- Add a dash of salt and pepper to taste. Adjust any ingredients or add more seasoning until satisfied.
- Refrigerate until ready to serve or enjoy right away!
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.
- Add diced mango for a mango cucumber salsa or avocado for an avocado cucumber salsa. Don’t forget about peach season! Fresh peaches make an excellent cucumber peach salsa.
Storage
Storage: Cucumber Salsa can be stored in an airtight container in the refrigerator for up to 3 days.
Perfect Summertime Salsa Recipes:
Ingredients
Dressing:
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon cilantro, finely chopped
- 1 tablespoon dill, fresh, finely chopped
- 1 tablespoon lime zest
- 1 garlic clove, minced
Salsa:
- 2 cucumbers, peeled, seeds removed and diced
- 1 green bell pepper, small in size, diced (my also use red bell pepper)
- ½ cup red onion, diced
- 2 roma tomatoes, seeds removed and diced
- 1 jalapeño pepper, small in size, seeds removed and diced (optional)
- Salt and pepper, to taste
Instructions
- In a jar or sealable container, combine the lime juice, cilantro, dill, lime zest, and garlic. Set aside.3 tablespoons freshly squeezed lime juice1 tablespoon cilantro1 tablespoon dill1 tablespoon lime zest1 garlic clove
- In a mixing bowl, combine the cucumbers, bell pepper, onion, tomatoes, and jalapeño if using. Pour the dressing over salsa, and toss to combine.2 cucumbers1 green bell pepper½ cup red onion2 roma tomatoes1 jalapeño pepper
- Add salt and pepper to taste.Salt and pepper
- Serve immediately or refrigerate until ready to serve.
- See post for storage options.
Suggested Equipment
Notes
*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.
Nutrition
Serving: 0.5cupCalories: 168kcalCarbohydrates: 36gProtein: 7gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 27mgPotassium: 1511mgFiber: 10gSugar: 19gVitamin A: 1990IUVitamin C: 154mgCalcium: 142mgIron: 2mg
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