Crisp Cucumber Salsa

This refreshing cucumber salsa offers a cool twist on traditional salsa recipes, combining garden-fresh vegetables with a creamy, zesty dressing. Perfect for hot summer days when you're craving something light yet flavorful.

I first made this cucumber salsa for a backyard barbecue when tomatoes weren't quite in season yet. The cool, crisp flavor was such a hit that it's now requested at every summer gathering my family hosts.

Ingredients

• Cucumbers finely chopped with seeds removed for the perfect crisp texture and to prevent excess moisture
• Tomatoes seeded and finely chopped to add bright color and subtle sweetness without making the salsa watery
• Red onion for a sharp bite and beautiful color contrast that makes this salsa visually appealing
• Fresh parsley adds a clean herbal note that complements the cucumber beautifully
• Jalapeño pepper provides just the right amount of heat that you can adjust to your preference
• Fresh cilantro brings that classic salsa flavor that makes this dish instantly recognizable
• Garlic adds aromatic depth and complexity to the fresh vegetables
• Reduced-fat sour cream creates a creamy base without overwhelming the fresh vegetable flavors
• Lemon juice brightens the entire dish and helps preserve the freshness of the vegetables
• Lime juice works with the lemon to create a balanced citrus profile
• Ground cumin provides earthy warmth that ties all the flavors together
• Seasoned salt enhances every ingredient without making the salsa too salty
• Tortilla chips for serving create the perfect crunchy vehicle for this refreshing salsa

How To Make Crisp Cucumber Salsa

Prepare the vegetables

Begin by meticulously deseeding your cucumbers by cutting them lengthwise and scooping out the seeds with a spoon. This critical step prevents a watery salsa later. Chop all vegetables into uniform small pieces about 1/4-inch in size to ensure consistent texture and flavor in every bite.

Create the vegetable base

Combine the cucumbers, tomatoes, red onion, parsley, jalapeño, cilantro, and garlic in a medium bowl. Gently toss these ingredients together to distribute the flavors evenly. The colorful mixture should look vibrant and fresh.

Mix the creamy dressing

In a separate bowl, whisk together the reduced-fat sour cream, lemon juice, lime juice, cumin, and seasoned salt until completely smooth. This creates a tangy, creamy dressing that will coat the vegetables perfectly without overwhelming their fresh flavor.

Combine and serve

Pour the creamy dressing over the vegetable mixture and fold together with a rubber spatula, being careful not to crush the delicate vegetables. The goal is to evenly coat each piece without turning the mixture into mush. Serve immediately with your favorite tortilla chips.

The jalapeño is my favorite ingredient in this recipe because it provides just enough heat to balance the cool cucumber. My grandmother always said a good salsa needs that little kick to wake up your taste buds, and this recipe proves her right every time.

Storage Tips

This cucumber salsa is best enjoyed fresh, but if you need to store it, keep the vegetable mixture and dressing separate in airtight containers in the refrigerator. This prevents the vegetables from releasing too much moisture and becoming soggy. When ready to serve, simply combine the components and enjoy. The vegetables will stay crisp for about 24 hours when stored properly, making this a great make-ahead appetizer option for busy hosts.

Easy Variations

For a dairy-free version, substitute the sour cream with mashed avocado or dairy-free yogurt. The avocado adds a rich creaminess while keeping the salsa vegan-friendly. To make it spicier, leave some jalapeño seeds in or add a dash of hot sauce to the dressing. For a sweeter profile, add finely diced mango or pineapple, which pairs beautifully with the cucumber and adds tropical flair. These simple swaps allow you to customize this versatile recipe to suit different dietary needs or flavor preferences without compromising on taste.

Serving Suggestions

This cucumber salsa transcends its role as a simple chip dip. Spoon it over grilled fish or chicken for a light, refreshing sauce that cuts through rich proteins beautifully. Use it as a topping for fish tacos instead of traditional cabbage slaw for a creamy, flavorful twist. It also makes an excellent side salad when served alongside spicy Mexican or Indian dishes, providing cooling relief between bites of heat. For a complete appetizer spread, serve this alongside guacamole and traditional tomato salsa for a trio of dipping options with different flavor profiles.

Recipe FAQs

→ Why is it important to deseed the cucumbers?

Deseeding the cucumbers prevents the salsa from becoming watery. Cucumber seeds contain a lot of moisture that will release into the mixture over time, which can dilute the flavors and create an unpleasant soupy texture.

→ Can I make this cucumber salsa ahead of time?

While best served immediately after preparation, you can make this up to 2 hours ahead and refrigerate. The vegetables will continue to release moisture, so drain any excess liquid before serving. For best texture and flavor, combine the vegetables and dressing just before serving.

→ What can I substitute for cilantro if I don't like it?

If you're not a fan of cilantro, you can substitute with additional fresh parsley, fresh mint, or basil. Each will provide a different flavor profile but will work well with the other ingredients.

→ How spicy is this salsa?

With one medium jalapeño that has been seeded, this salsa is mild to medium in heat. For a spicier version, leave some seeds in or add a second jalapeño. For a milder version, substitute the jalapeño with a quarter of a green bell pepper.

→ What can I serve with this cucumber salsa besides chips?

While delicious with tortilla chips, this cucumber salsa also pairs wonderfully with pita chips, cucumber slices, as a topping for grilled fish or chicken, in tacos, or as a refreshing side to spicy dishes.

→ Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt makes an excellent substitute for the reduced-fat sour cream. It provides a similar tangy flavor with additional protein. Just make sure to use a thick, strained Greek yogurt for the best consistency.