We’ve been doing some snacking the last couple of days, here on Platter Talk. To be a bit more specific, we’ve been snacking around summer, or perhaps it’s more accurate to say that we have been snacking on summer.
As I put this cucumber salsa recipe together Sunday evening, it dawned on me that in essence, this particular “snack” is comprised of summer in a bowl. Once again, to be more specific – a vegetable garden in a bowl.
You can probably discern from the above photo that when serving this salsa we decided to forgo the traditional tortilla chips in lieu of, you guessed it – more vegetables, in the form of luscious summery slices of yellow squash, fresh from the farmer’s market that we visited on Saturday.
In case there is any doubt, this cool cucumber salsa need not be relegated as merely a snack. It makes an excellent accompaniment or side note to a host of grilled mains including fish, chicken or pork.
If you’re a fan of summer salsa, be sure and check out our Grilled Corn and Black Bean Salsa. It’s sure to knock your socks off, or summer flip flops…
For certain, the beautiful thing about this salsa, besides it’s appearance, taste, and aroma, is that it’s strong enough to stand on it’s own as a fresh and healthy snack and yet versatile enough to go along with any of the previously mentioned main events – and others, I’m sure. Grab a cucumber or two, then a handful of fresh garden friends. Mix them together n a bowl, give them a little seasoning and a light bath in some fresh lime juice. You’re going to love what you taste. Happy snacking, happy summer. -Dan
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Cool Cucumber Salsa
- 2-3 medium size cucumbers seeded and diced
- 2 medium size tomatoes seeded and diced
- 1/2 red bell pepper seeded and diced
- 1 small red onion diced
- 2 tablespoons each parsley and cilantro leaves, chopped
- juice from 1 lime and zest from 1 lime
- chopped dill weed to taste about 1 tablespoon
- 1 jalapeno pepper seeded and diced
- 1 garlic clove crushed
- salt and pepper to taste
In medium bowl, combine all ingredients until thoroughly mixed.
Cover and refrigerate for 1 hour.
Recipe NotesPeel the cucumbers if you prefer. We opted to leave the peels on for added crunch, color, and nutrition. (The peel of cucumbers is loaded with vitamin K and insoluble fiber,) both of which are important components to sound health and wellness.
In lieu of chips, serve this salsa on chopped slices of fresh garden produce such as zucchini or other summer squash, and garden fresh cucumbers.
The salsa makes a great accompaniment to grilled pork, steak, or chicken.
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