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This small batch cucumber salsa is fresh, crisp, and ready in minutes. Made with chopped cucumbers, red onion, bell pepper, lime juice, and herbs, it’s a no-cook recipe that pairs well with chips, tacos, grilled chicken, and seafood.
Featured Comment
“This is my go to recipe! I can eat this with tortilla chips as a meal. Definitely a crowd pleaser- triple or quadruple the recipe. Honestly will be one of the 1st things gone. Also great mixed with pasta.”
– Lisa
Why You’ll Love This Recipe
- Quick & Easy: This cucumber salsa comes together in minutes with simple chopping and mixing.
- Fresh and Crisp: Cool cucumbers, crunchy vegetables, and a bright lime dressing create clean, refreshing flavor.
- Versatile: Serve it with tortilla chips, spoon it over grilled chicken, or pair it with fish and shrimp.
- Small Batch: Makes just enough for one or two, without excess.
- Easy to Double: Double the ingredients when serving a small group.
Freshly chopped cucumbers, crisp peppers, and red onion are tossed with lime juice and olive oil to create a salsa that’s bright, crunchy, and refreshing. I love how the cool vegetables soak up just enough citrus to bring everything to life without overpowering their natural flavor. It’s the kind of simple, fresh recipe that makes you want to grab a bowl and enjoy it right away.
Cucumber salsa pairs well with so many dishes. Serve it with homemade tortilla chips, spoon it over chicken tacos for one, baked chicken thighs, a salmon rice bowl, and baked shrimp for one.
Ingredients
If you have any ingredients leftover from this salsa recipe, check out our Leftover Ingredients Recipe Finder.
- Cucumbers: Firm, crisp cucumbers are the base of this salsa. A medium cucumber yields about 1½ cups chopped. English or regular cucumbers both work; English cukes are less seedy and stay crunchier in salsa. Extra cucumbers can be used in single serve tabbouleh, a shrimp quinoa bowl, chicken shawarma for one, small batch tzatziki sauce, or in a small smoked salmon platter.
- Onion: Red onion adds mild, slightly sweet flavor without overpowering the salsa’s fresh, cool taste. Use extra onions to make a small batch of pickled onions.
- Bell pepper: Bell peppers boost crunch and color. Red peppers are sweeter, while yellow or orange add bright contrast. Use extras in kung pao chicken for one, stuffed peppers for one, or small batch crab cakes.
- Cilantro (or parsley): Fresh cilantro brightens the salsa with herbaceous flavor. If you don’t like cilantro, parsley keeps the salsa fresh and green.
- Garlic: One clove of freshly minced garlic gives a zesty pop that complements the cool cucumbers.
- Jalapeño (optional): Add jalapeño for heat and a tangy kick. Leave it out if you prefer a mild salsa. Use extras in small batch jalepeño poppers or a small Mexican street corn salad.
- Lime juice: Fresh lime juice adds bright, citrusy zing that lifts all the flavors; bottled works in a pinch. Extra lime juice can be used in a small key lime pie.
- Olive oil: A drizzle of extra-virgin olive oil enriches the salsa’s refreshing texture and ties the ingredients together.
Recipe Variations
This small batch cucumber salsa is easy to adjust based on what you have on hand or how you plan to serve it.
- Mango Cucumber Salsa: Replace the bell pepper with diced mango for a sweet, fresh addition that pairs well with baked chicken or fish tacos.
- Avocado Cucumber Salsa: Fold in diced avocado just before serving for a creamy texture that balances the crisp cucumbers.
- Tomato Cucumber Salsa: Add chopped roma or cherry tomatoes for a classic, fresh salsa option that works well with tortilla chips.
- Herb Swap: If you don’t like cilantro, use fresh parsley for a clean, mild flavor that keeps the salsa bright.
How To Make Cucumber Salsa
Follow these simple steps to make a small batch cucumber salsa. The full ingredient list and measurements are in the recipe card below.
- Add the chopped cucumber, red onion, bell pepper, cilantro, garlic, and jalapeño to a medium bowl.
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Pour over the vegetables and toss until evenly coated.
Expert Tips
- Control the Heat: Leave out the jalapeño for a mild, refreshing cucumber salsa, or remove the seeds to keep a gentle heat.
- Cilantro Swap: If you don’t like cilantro, fresh parsley is the best substitute and keeps the salsa bright and fresh.
- Make Ahead: You can prepare this salsa a few hours in advance and refrigerate it until ready to serve. Stir just before serving to redistribute the dressing.
- Avoid Watery Salsa: If your cucumbers are very juicy, pat them dry after chopping or remove excess seeds to help the salsa stay crisp.
Frequently Asked Questions
Yes. You can make this cucumber salsa a few hours in advance and store it covered in the refrigerator. Stir before serving.
Cucumber salsa is best enjoyed within 1 day. After that, the vegetables release moisture and soften.
Use firm cucumbers and remove excess seeds if needed. You can also pat the chopped cucumbers dry before mixing.
Peeling is optional. English cucumbers usually don’t need peeling, while regular cucumbers can be peeled if the skin is thick.
It’s mild as written. The jalapeño is optional, and you can remove the seeds or leave it out entirely for no heat.
More Small Batch Dip Recipes
If you enjoy this cucumber salsa, try one of these easy, small batch dips from our site:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this fresh cucumber salsa or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Cucumber Salsa
Equipment
Ingredients
- 1 ½ cups peeled and chopped cucumbers (1 medium cucumber)
- ¼ cup chopped red onion
- ½ cup chopped red bell pepper
- 1 clove garlic -minced
- 1 tablespoon finely chopped jalapeños
- 2 tablespoons chopped fresh cilantro
For the Vinaigrette
- 1 ½ tablespoons lime juice
- ½ tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Add the chopped cucumber, red onion, bell pepper, cilantro, garlic, and jalapeño to a medium bowl.
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Pour over the vegetables and toss until evenly coated.
Notes
- Control the Heat: Leave out the jalapeño for a mild, refreshing cucumber salsa, or remove the seeds to keep a gentle heat.
- Cilantro Swap: If you don’t like cilantro, fresh parsley is the best substitute and keeps the salsa bright and fresh.
- Make Ahead: You can prepare this salsa a few hours in advance and refrigerate it until ready to serve. Stir just before serving to redistribute the dressing.
- Avoid Watery Salsa: If your cucumbers are very juicy, pat them dry after chopping or remove excess seeds to help the salsa stay crisp.
Nutrition
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.
I have made this twice. I use it as a side salad. It is good.
This is my go to recipe! I can eat this with tortilla chips as a meal. Definitely a crowd pleaser- triple or quadruple the recipe. Honestly will be one of the 1st things gone. Also great mixed with pasta.