Ingredients
2 large English cucumbers, diced (about 4 cups)
1/2 small red onion, finely diced
1 red bell pepper, finely diced
1-2 jalapeños, deseeded and minced (adjust to taste)
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
3 tablespoons fresh lime juice (from 1-2 limes)
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Step 1: Prepare your vegetables by washing them thoroughly. Dice the English cucumbers into small, uniform pieces (about 1/4 to 1/2 inch). If using standard cucumbers, peel and deseed them first.
Step 2: Finely dice the red onion, red bell pepper, and jalapeños. Mince the garlic and chop the fresh cilantro.
Step 3: In a medium mixing bowl, combine the diced cucumbers, red onion, red bell pepper, minced jalapeños, minced garlic, and chopped cilantro. Toss gently to combine.
Step 4: In a small separate bowl, whisk together the fresh lime juice, olive oil, sea salt, and black pepper until well combined.
Step 5: Pour the dressing over the vegetable mixture in the medium bowl. Gently toss all ingredients until they are evenly coated with the dressing.
Step 6: For best flavor, cover the bowl and refrigerate the cucumber salsa for at least 15-30 minutes before serving, allowing the flavors to meld. Serve chilled.
Notes
For a milder onion flavor, soak the diced red onion in cold water for 5-10 minutes, then drain well before adding to the salsa. This prevents the onion from overpowering the other delicate flavors. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Drinks, Snacks & Holiday Treats
- Cuisine: Fresh & Healthy
Nutrition
- Serving Size: 1/2 cup
- Calories: 85 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
