Crisp Cucumber Salsa

Pat Fucile


I found this recipe and I had an over abundance of cucumbers from my garden, so I made some and brought it to work. Once coworker's comment was "I could sit here and eat gallons of this."

★★★★★ 1 vote
1 Hr
No-Cook or Other


2 c
finely chopped seeded and peeled cucumber
1/2 c
finely chopped and seeded tomato
1/4 c
red onion
2 Tbsp
minced fresh parsley
jalepeno pepper, seeded and chopped
4 1/2 tsp
minced fresh cilantro
1 clove
minced garlic
1/4 c
reduced fat sour cream
1 1/2 tsp
lemon juice
1 1/2 tsp
lime juice
1/4 tsp
ground cumin
1/4 tsp
seasoned salt

How to Make Crisp Cucumber Salsa


  • 1After peeling, seeding, and chopping cucumber, I would recommend draining some of the excess water/fluid from the cucumbers by placing the chopped cucumbers in a colander.
  • 2In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat.
  • 3Serve immediately with tortilla chips

    Note: 1/4 cup is only 16 calories!

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About Crisp Cucumber Salsa

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #cucumber