Crunchy Salsa With Fresh Cucumbers

Ingredients

2 cups cucumber, finely chopped (peeling optional)

1/4 cup red onion, chopped

1/2 cup seeded tomato, finely chopped

1/4 tsp cumin, group

1-1/2 tsp lime juice

1 jalapeno pepper, chopped and seeded

4-1/2 tsp cilantro, chopped

1 garlic clove, minced

1/4 c sour cream

1-1/2 tsp lemon juice

1-2 tbsp parsley, minced

1/4 tsp seasoned salt

Tortilla chips for dipping

Instructions

Combine lemon juice, sour cream, cumin, salt, and lime juice in a bowl to make the ‘salsa sauce’.

Stir and set aside.

Combine all other ingredients in a separate bowl.

Pour the salsa sauce over the vegetable and gently flip to cover.

Refrigerate for at least one hour.

Serve with chips or as a topping!

Notes

I don’t peel the cucumbers and leave the skin on. The vegetable is crisp and delectable! The green in the salsa is also gorgeous and aesthetically pleasing as well.

Definitely try it will the peeling on first.

Salsa can be challenging to serve to multiple people. Everyone has different taste buds and preferences.

I have never run into any opposition with this recipe! It has always pleased each taste preference.

Crunchy Salsa with Cucumber has always been a hit when I take it to a party, potluck, BBQ, etc. Served with tortilla chips, it also a nice cool dip for lunch.

Nutrition Information:

SERVING SIZE: 1

Amount Per Serving: CALORIES: 120 | TOTAL FAT: 10g | SATURATED FAT: 8g | TRANS FAT: 2g | CARBOHYDRATES: 240g | SUGAR: 44g | PROTEIN: 10g

See also  SLOW COOKER BEEF TIPS