Cucumber Salsa

This cucumber salsa is a healthy and refreshing snack with tortilla chips or as addition to sandwiches or tacos.

My favorite restaurant (Native Foods Café) has a sandwich called a Twister Wrap that I love. My favorite part of the wrap has always been the cucumber salsa on it. It’s such a cool and refreshing addition to the sandwich.

The wrap is made with vegan nuggets dipped in hot wing sauce and wrapped in a tortilla with mixed greens, avocado slices, and a cucumber salsa. Unfortunately, the Café is just too far away for us to go to often. However, I figured that my favorite wrap would be very easy to recreate at home, and I could probably make it even healthier (with organic ingredients, etc.).

This morning I made the cucumber salsa so that we could make our favorite wraps for Sunday lunch before the Super Bowl… it turned out awesome. Thankfully we have enough left for a reload one night this week. 😊

Cucumber Salsa

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Course Side Dish

Cuisine American

Ingredients

  

• 1 English Cucumber, diced
• 2 Tomatoes, seeded and diced (about 1 cup diced)
• 1 Jalapeno, seeded and diced
• ⅓ cup Red Onion, diced
• 1 teaspoon Garlic, minced
• 1 Tablespoon Chopped Fresh Cilantro
• 1½ Tablespoons Lime Juice
• ½ teaspoon Salt
• ¼ teaspoon Ground Black Pepper
• ¼ teaspoon Ground Cumin

Instructions

 

• Combine all ingredients in a medium bowl; stir.
• Store in an airtight container in the refrigerator for up to 3 days.

Notes

English cucumber seeds are smaller and the peel is thinner than a regular slicing cucumber, so I don’t peel or deseed mine;  however, you can remove the seeds and peel from the cucumber, if you prefer.  

Keyword salsa

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