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!
Cucumber Salsa Recipe
A light and easy salsa. 10 minutes and you are eating it. And it tastes even better the next day.
- 1 cucumber (diced)
- 1 tomato (diced or chopped)
- 1/2 small onion (chopped)
- 1/2 cup chopped fresh parsley or cilantro
- 1/4 to 1/2 teaspoon diced jarred jalapenos (optional)
- Toss all the ingredients in a bowl, mix and eat!
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF, V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop December 16, 2016 and updated January 17, 2021.