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Lime Cucumber Salsa Recipe

Lime Cucumber Salsa Recipe

This unique salsa tastes terrific with chicken and fish, on top of baked potatoes or eaten as a dip with tortilla chips.—Marcia Kwiecinski, Corregidor, Philippines
TOTAL TIME: Prep: 10 min. + chilling YIELD:13 servings


  • 1 large cucumber, seeded and diced
  • 1 to 2 garlic cloves, minced
  • 1 jalapeno pepper, finely chopped
  • 3 green onions, sliced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon grated lime peel
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper


  • 1. In a large bowl, combine all the ingredients. Refrigerate for at least 2 hours before serving. Yield: 2-1/2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

3 tablespoon: 25 calories, 2g fat (0g saturated fat), 0mg cholesterol, 1mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 2g protein Diabetic Exchanges: 0 fat.

Reviews for Lime Cucumber Salsa

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Reviewed Apr. 28, 2014

"Nice, refreshing flavors. Very easy to make, too. Thanks!"

Reviewed Jun. 24, 2011

"Excellent recipe. I used as an appetizer with tortilla chips and jalapeno cheddar crackers. Quick to make, light, simple, and delicious! It was very refreshing on a hot summer day."

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.