If we’re talking garden yield, I feel like it’s always a good year for cucumbers! Luckily, I love cucumber, while some of my family hate them so it works out perfectly…for me ;). I enjoy classic tomato salsa, but I’m an equal opportunity salsa lover – peach, strawberry, watermelon, and now cucumber! Cucumber salsa might sound a little strange, but trust me it’s delicious and couldn’t be easier. I left mine a little on the chunky side, but if you prefer a smoother salsa just chop everything very fine (or even pulse in the food processor). The cucumber mixture is very lightly dressed with a garlic-cumin-yogurt mixture, keeping it healthy and letting the veggies shine. The only downside is that you have to eat it immediately – err, maybe that’s not a downside 😉 – but after the salsa sits the cucumber will release some water. If you want to make it ahead, just store the chopped vegetables in one bowl and the yogurt mixture in a separate bowl and then mix right before serving. Enjoy!
Cucumber Salsa
2 cups finely chopped seeded cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
1 jalapeño pepper, seeded and chopped (or to taste)
1/4 cup chopped fresh cilantro
1/8 tsp garlic powder
1/4 cup fat-free greek yogurt
3 tsp lime juice
1/4 tsp ground cumin
1/4 tsp salt
1. Combine cucumber, tomato, onion, pepper, and cilantro in medium sized bowl. In small bowl, stir together the garlic powder, yogurt, lime juice, cumin, and salt.
2. Pour yogurt mixture over cucumber mixture and toss to combine. Serve immediately.
*adapted from Taste of Home
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