Old Diary

Cucumber Salsa

I have this thing about cucumber.  I love it.  Doesn’t have to be that poncy stuff from Europe with no seeds — just any cucumber will do.  I don’t even worry about taking the seeds out…. I gobble them up along with the meat.

I often do what my mom used to do — serve it with just a little vinegar and oil, or make a sour cream sauce.  What I rarely do is think of cucumber with a more savory taste.

This recipe is just amazing.  I love the hit of heat from the jalapeño, and I substitute parsley for the originally recommended cilantro.

Yield 2-1/2 cups

  • 2 cups finely chopped seeded peeled cucumber
  • 1/2 cup finely chopped seeded tomato
  • 1/4 cup chopped red onion
  • 2 Tbsp minced fresh parsley
  • 1 jalepeno pepper, seeded and chopped
  • 4-1/2 tsp minced fresh parsley
  • 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
  • Tortilla chips

If you like garlic go ahead and add 1 clove. Personally I have a hard time digesting garlic, so I don’t use it.   Go for it if you want.

Combine the first seven ingredients. Separately, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

cucumber salsa1/4 cup (w/out chips) equals 16 calories

Recipe from Simple and Delicious magazine

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