Cucumber Salsa is super good. Eat it with chips, as a salad, or over any bean or lentil dish. Yum. It's a terrific way to use all those cucumbers and tomatoes that grow abundantly in the summer, too.
Cucumber Salsa is a quick appetizer, salad, or garnish
Cucumber Salsa is one of my favorite toppings for Louisiana Red Beans and Rice and just about any other bean dish. It's refreshing with tortilla chips, too, and lower in calories than Guacamole. Not only is this salsa tasty and good for you, but it is very easy and quick to make.
I like to stick with whole, fresh fruits and vegetables for my snacks. But I do like my chips. I try not to eat too many chips, though, or I might have to heal myself again, and it was challenging enough to do once.
Use Fresh Cucumbers and Tomatoes
Luckily, in the U.S. we can get fresh tomatoes and fresh cucumbers all year long in our grocery stores. That means you will have access to the ingredients for this salsa anytime you want to make it. And people will rave about it when I offer it to them.
What You Need
For this recipe, all you need is a knife, cutting board, measuring cups and spoons and a bowl for mixing. But if you don't already have fun serving dishes, get yourself a good salsa plate and bowl or a little white bowl (affiliate links) to serve this salsa!
Of course, if you want to make it easy on yourself, find the best food processor for salsa here.
Cucumber Salsa Recipe
- 1 medium cucumber About 2 cups diced
- 1 medium tomato About 1 cup diced or chopped
- ½ small onion About ¼ cup chopped
- ½ cup chopped fresh parsley or cilantro
- ¼ to ½ teaspoon diced jarred jalapenos (optional)
- Toss all the ingredients in a bowl, mix and eat!
You May Also Like These Recipes
- Avocado Tomato Salsa
- Mexican Layered Dip
- Middle Eastern Black Bean Ful
Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.