Tangy Cucumber Salsa
Cucumber Salsa features garden-fresh cucumbers, vegetables, jalapeno, and a homemade tangy dressing made with a blend of spices, sour cream, and fresh lemon juice.
Servings: 6 servings
- 2 cups cucumber chopped
- 1 jalapeno seeded, diced (wear gloves)
- 3 tbsps red onion chopped
- 3/4 cup tomato diced, seeded
- 2 tbsps cilantro chopped
- 1 tbsp mint chopped
- 1/2 cup sour cream
- 3 tbsps lemon juice
- 1/4 tsp seasoned salt
- 1/4 tsp black pepper
- 1 tsp cumin
- 1/4 tsp paprika
Prepare all your veggies.
Add them to a large size bowl.
In a smaller bowl, whisk lemon juice and spices with the sour cream.
Add mixture to the veggies and stir until all pieces are coated.
Cover bowl and place in the fridge for at least 1 hour for flavors to meld (for best taste).
Serve with Nut-Thins or your favorite cracker.
Make sure you use gloves while working with jalapenos because the juice is an irritant and burns.
Nutritional values may slightly differ and are meant to be a guide.
Serving: 1serving | Calories: 61cal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 184mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 317IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg