Fresh Cucumber Salsa
This fresh cucumber salsa is crisp, creamy, and made for chip dipping. A garden-fresh twist on classic salsa, ready in 20 minutes with no cooking required.
Ingredients
- 4 cucumbers peeled, seeded, and finely chopped (2 cups, roughly)
- 1/2 cup tomatoes seeded and finely chopped
- 1/4 cup red onion chopped
- 2 tablespoons fresh parsley minced
- 1 medium jalapeño pepper seeded and chopped
- 1 tablespoon fresh cilantro minced
- 2 cloves garlic minced or pressed
- 1/3 cup reduced-fat sour cream
- 1/2 lemon juice
- 1/2 lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon seasoned salt
- Chips for serving
Instructions
- Whisk together the sour cream, lemon juice, lime juice, cumin, and seasoned salt in a small bowl until smooth.
- In a large bowl, combine the chopped cucumber, red onion, jalapeño, tomatoes, garlic, and parsley.
- Pour the sour cream dressing over the vegetables and stir until evenly coated. Fold in the cilantro.
- Cover and refrigerate at least 30 minutes before serving. Serve cold with chips.
Notes
For a milder salsa, remove all seeds and ribs from the jalapeño. For extra heat, leave a few seeds in. Best eaten within 2 days.
Nutrition
Calories: 46kcalCarbohydrates: 7gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 208mgPotassium: 358mgFiber: 2gSugar: 4gVitamin A: 425IUVitamin C: 15mgCalcium: 50mgIron: 1mg
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