Small Batch Cucumber Salsa
Fresh small batch cucumber salsa made with crisp cucumbers, red onion, bell pepper, lime juice, and herbs. This easy, no-cook recipe comes together in minutes and is perfect for chips, tacos, and grilled chicken or seafood.
Servings: 2 servings
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
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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