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Crisp Cucumber Salsa

 Crisp Cucumber Salsa
Here's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super-fresh flavors. —Charlene Skjerven, Hoolpe, North Dakota
10 ServingsPrep/Total Time: 20 min.


  • 2 cups finely chopped seeded peeled cucumber
  • 1/2 cup finely chopped seeded tomato
  • 1/4 cup chopped red onion
  • 2 tablespoons minced fresh parsley
  • 1 jalapeno pepper, seeded and chopped
  • 4-1/2 teaspoons minced fresh cilantro
  • 1 garlic clove, minced
  • 1/4 cup reduced-fat sour cream
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon seasoned salt
  • Baked tortilla chip scoops


  • 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.
  • Serve immediately with chips. Yield: 2-1/2 cups.
Nutritional Facts: 1/4 cup (calculated without chips) equals 16 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 44 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: Free food.

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Crisp Cucumber Salsa (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.