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


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  • 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
  • 1
    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


  1. After 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.
  2. In 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.
  3. Serve immediately with tortilla chips

    Note: 1/4 cup is only 16 calories!

Printable Recipe Card

About Crisp Cucumber Salsa

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

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