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Small batch cucumber salsa made with chopped cucumbers, red onion, bell pepper, cilantro, and lime juice in a serving bowl.
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4.85 from 13 votes

Small Batch Cucumber Salsa

This small batch cucumber salsa is made from scratch with one cucumber, crisp vegetables, and a fresh lime dressing. A no-cook recipe that makes 2 servings, ready in 10 minutes.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Diet: Low Carb, Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: cucumber salsa, dip, salsa
Servings: 2 servings
Author: Joanie Zisk

Equipment

Ingredients

  • 1 medium cucumber - peeled and chopped (1 ½ cups)
  • ¼ cup chopped red onion
  • ½ cup chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 clove garlic - minced
  • 1 tablespoon finely chopped jalapeños

For the vinaigrette

  • 1 ½ tablespoons lime juice
  • ½ tablespoon olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon coarsely ground black pepper
US - Metric

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 until combined.
  • Pour the dressing over the vegetables and toss until everything is evenly coated and glistening. Taste and add a pinch more salt or a squeeze of lime if needed, then serve.

Notes

Chop everything about the same size. Small, even pieces mean every scoop gets cucumber, pepper, and onion together, and the salsa sits better on a chip.
Taste before you serve. Give it a quick taste after tossing and add a pinch more salt or a squeeze of lime if it needs brightening.
Control the heat. Leave out the jalapeño for a mild salsa, or remove the seeds and ribs to keep just a gentle warmth. Wash your hands right after chopping it.
Make it a few hours ahead. The salsa holds well in the refrigerator for a few hours before serving, and a short rest gives the lime dressing time to season the vegetables. Stir just before serving to redistribute the dressing.
 

Nutrition

Serving: 1serving | Calories: 71kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 146mg | Potassium: 218mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.04mg

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