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This cool cucumber salsa puts a refreshing spin on your typical salsa, mixing fresh-from-the-garden veggies with a tangy, smooth dressing. It's just what you need on those sweltering summer afternoons when you want something light but packed with flavor.
I threw this cucumber salsa together for a family cookout when I couldn't find decent tomatoes yet. The cool, crunchy taste was such a smash hit that now my family won't let me show up to summer get-togethers without it.
Ingredients
- Cucumbers chopped fine with seeds taken out for that extra crunch and to keep excess water away
- Tomatoes deseeded and diced small to bring color and gentle sweetness without making things soggy
- Red onion for a zingy kick and pretty purple contrast that makes your salsa look amazing
- Fresh parsley gives a clean, green flavor that works wonderfully with cucumber
- Jalapeño pepper brings just enough spice that you can dial up or down as you like
- Fresh cilantro adds that familiar salsa taste that everyone knows and loves
- Garlic gives a punch of flavor that deepens the taste of the fresh veggies
- Reduced-fat sour cream makes a light, creamy base that lets the veggie flavors shine through
- Lemon juice adds zip to everything and helps keep your veggies tasting garden-fresh
- Lime juice pairs with the lemon for a rounded citrus flavor
- Ground cumin delivers a warm, earthy note that pulls all flavors together
- Seasoned salt boosts every ingredient without going overboard on saltiness
- Tortilla chips for dipping give you that perfect crunch with each scoop of cool salsa
How To Make Crisp Cucumber Salsa
- Prepare the vegetables
- Start by carefully removing cucumber seeds by slicing them down the middle and using a spoon to scoop them out. This key step keeps your salsa from getting watery later. Cut all your veggies into tiny, even bits about 1/4-inch big so you get balanced flavor in every bite.
- Create the vegetable base
- Throw your cucumbers, tomatoes, red onion, parsley, jalapeño, cilantro, and garlic into a medium bowl. Mix them gently to spread the flavors around. You'll end up with a bright, colorful mix that looks super fresh.
- Mix the creamy dressing
- In another bowl, stir together the reduced-fat sour cream, lemon juice, lime juice, cumin, and seasoned salt until it's nice and smooth. This makes a zesty, creamy sauce that'll coat your veggies without drowning out their fresh taste.
- Combine and serve
- Pour your creamy mix over the veggies and fold everything together with a rubber spatula, taking care not to smash the tender veggies. You want to coat each piece evenly without turning everything to mush. Grab some tortilla chips and dig in right away.
The jalapeño stands out as my top pick in this mix because it gives just the right amount of heat against the cool cucumber. My grandma always told me good salsa needs that tiny kick to get your taste buds going, and this recipe shows she was spot on every time.
Storage Tips
While this cucumber salsa tastes best when fresh, you can store it by keeping the veggies and dressing apart in sealed containers in your fridge. This stops the veggies from letting out too much water and turning soggy. When you're ready to eat, just mix everything together and enjoy. The veggies stay crunchy for about a day when stored right, so it's a good option to make ahead if you're busy planning a get-together.
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Easy Variations
To make this dairy-free, swap out sour cream for mashed avocado or plant-based yogurt. The avocado adds wonderful creaminess while keeping it vegan-friendly. Want more heat? Leave in some jalapeño seeds or add a splash of hot sauce to your dressing. For a sweeter touch, mix in some finely chopped mango or pineapple, which goes great with cucumber and brings a tropical feel. These easy changes let you tweak this flexible dish for different diets or taste preferences without losing any flavor.
Serving Suggestions
This cucumber salsa does way more than just dress up chips. Try it spooned over grilled fish or chicken for a cool, fresh sauce that balances rich proteins perfectly. Put it on fish tacos instead of regular slaw for a creamy flavor boost. It also makes a fantastic side when served with spicy Mexican or Indian dishes, giving your mouth a cool break between hot bites. For a full starter spread, set it out alongside guacamole and classic tomato salsa so folks can try different flavors with their chips.
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Frequently Asked Questions
- → Why should I remove cucumber seeds?
Getting rid of the seeds keeps the salsa from turning watery. Seeds hold a lot of liquid that can dilute the taste and make the mixture too runny over time.
- → Can this be made early?
It's best fresh, but you can make it a couple of hours ahead. Refrigerate it, then drain any liquid before serving. For the best taste and consistency, mix the dressing and veggies just before eating.
- → What if I hate cilantro?
No worries! Swap the cilantro for parsley, fresh mint, or basil. All give a unique flavor and pair well with the rest of the mix.
- → How spicy will this turn out?
If you use one seeded jalapeño, the heat's mild to medium. Want it hotter? Keep some seeds or toss in another jalapeño. Prefer it mild? Go for green bell pepper instead.
- → What’s good to eat this salsa with, besides chips?
Aside from tortilla chips, you can use pita chips, cucumber slices, top grilled meats or tacos, or serve as a light side for spicy meals.
- → Could I change sour cream for Greek yogurt?
Absolutely. Use plain Greek yogurt—it brings the same tanginess and adds protein. Just make sure it’s the strained and thick kind for the right texture.