2tablespoonseachparsley and cilantro leaves, chopped
juice from 1 lime and zest from 1 lime
chopped dill weed to tasteabout 1 tablespoon
1jalapeno pepperseeded and diced
salt and pepper to taste
In medium bowl, combine all ingredients until thoroughly mixed.
Cover and refrigerate for 1 hour.
Peel 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.