Summer Cucumber Salsa Recipes
FRESH REAL FOOD SUMMER BLENDER CUCUMBER SALSA
Fresh Real Food Summer Blender Cucumber Salsa is seriously delicious! The cucumber is the star in this refreshing salsa and is easily made in the blender with just 7 whole food ingredients. It's Low Carb, Keto, Paleo and Whole30-friendly too!
Provided by Emily
Categories Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- Wash and prep all the produce.
- Add all of the produce, lemon juice and 1/2 teaspoon sea salt to a blender or food processor. Pulse a few times to do a rough chop, then continue to blend until everything is combined, smooth and few chunks are left, about 15 seconds.
- Taste for desired saltiness. If you prefer it saltier, add another 1/2 teaspoon of sea salt.
- Enjoy as is or refrigerate for later use.
Nutrition Facts : Calories 38 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 924 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CUCUMBER SALSA
Zippy jalapeno, tart lime juice and garden-fresh cucumbers take center stage in this chunky salsa from Sandy Lee of Choctaw, Oklahoma. "I always have more cucumbers than I can use, so I created this recipe," she says. "It complements just about anything."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
SUMMER CUCUMBER SALSA
A new twist on salsa, for using cucumbers from the garden!
Categories Snacks Party Party Snacks Other Other Snacks Vegetarian Vegetarian Snacks Snack Snacks Snack
Yield 6
Number Of Ingredients 8
Steps:
- (20 minute prep-time is for chopping up all the ingredients.)
- Peel cucumber (if desired- you can leave the peel on if you prefer- I usually do, or at least leave some of it). Remove seeds from cucumber and discard, and chop remaining cucumber flesh into small pieces.
- Remove seeds from tomatoes and discard. Chop remaining flesh into small pieces.
- Remove seeds from bell pepper and discard. Chop bell pepper into small pieces.
- Remove seeds from jalapeno peppers and chop into very small pieces (or mince).
- Chop red onion into small pieces.
- Mince cilantro and dill.
- Combine all chopped veggies in a large bowl.
- Add cilantro and dill and mix together well.
- Add a few squeezes of lime juice and mix together again.
- Serve with your choice of tortilla chips (not included in nutritional information). I use baked chips to make the recipe a little more healthy. I've found this salsa tastes great on baked "Scoops" chips, or corn tortilla chips with the "hint of lime" flavor. It especially worked well when I served it with Mango-Peach baked fruit chips!
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
CUCUMBER SALSA
This is fresh and crunchy. Almost all the ingredients come straight from the garden. A great use for those surplus cucumbers and tomatoes-you can only make so many pickles, right?! Cook time is chill time.
Provided by Kaarin
Categories Lunch/Snacks
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl stir together all ingredients.
- Cover and refrigerate at least one hour.
- Serve with tortilla chips.
Nutrition Facts : Calories 16.4, Fat 0.1, Sodium 99.6, Carbohydrate 3.9, Fiber 0.7, Sugar 1.9, Protein 0.7
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