Cooling Cucumber Salsa—Mediterranean-Style

User Reviews

4.5

12 reviews
Excellent

Cooling Cucumber Salsa—Mediterranean-Style

Easy, extra cooling cucumber salad with a Mediterranean-style twist. Serve with pita chips, on crostini, or as a condiment to grilled fish.

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Ingredients

Servings
  • 1 large english cucumber
  • 1 to 2 jalapeños, chopped (see note)
  • 1/2 teaspoon Aleppo pepper (or red pepper flakes)
  • 1 to 2 shallots, finely chopped
  • 1 cup roughly chopped fresh cilantro
  • 2 limes, juiced
  • extra-virgin olive oil
  • kosher salt
  • 2 tablespoons chopped pistachios (optional)
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Instructions

  1. Stripe the cucumber: Trim the ends off the cucumber. Starting at one end, peel off a strip of skin lengthwise. Skip a section and then peel another strip next to the first one, leaving a strip of skin in between. Continue this pattern, peeling and leaving strips, until you have “partially peeled” or “striped” the entire cucumber.
  2. Seed and chop the cucumber. Cut the cucumber in half lengthwise, then use a metal spoon to scrape out and discard the seeds. Chop the cucumber into small pieces and add to a medium mixing bowl.
  3. Mix. To the mixing bowl, add the jalapeño, Aleppo pepper, shallot, cilantro, lime juice, a drizzle of good extra virgin olive oil, a big dash of salt, and the pistachios (if using). Toss to combine. Taste and adjust seasoning to your liking.
  4. Serve. Use like a condiment for roasted proteins, or transfer to a serving bowl and serve with your favorite chips, pita chips, or toasted baguette slices.

Notes

  • to browse quality Mediterranean ingredients including the
  • olive oil
  • and
  • Aleppo pepper
  • used in this recipe.
  • , leave the seeds on the jalapeños.
  • cucumbers (or swap in 3-4 Persian cucumbers), which have a more tender skin and sweeter flesh. If all you have is a standard slicing cucumber, peel off the skin entirely as it tends to be bitter.
  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe.
  • For a spicier salsa, leave the seeds on the jalapeños.
  • Look for English cucumbers (or swap in 3-4 Persian cucumbers), which have a more tender skin and sweeter flesh. If all you have is a standard slicing cucumber, peel off the skin entirely as it tends to be bitter.

Nutrition Information

Show Details
Calories 47.2kcal (2%) Carbohydrates 6.6g (2%) Protein 1.7g (3%) Fat 2.4g (4%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 0.7g Monounsaturated Fat 1.2g Sodium 6.3mg (0%) Potassium 182.9mg (5%) Fiber 1.7g (7%) Sugar 2.1g (4%) Vitamin A 331.1IU (7%) Vitamin C 11.9mg (13%) Calcium 24.8mg (2%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 472 kcal

% Daily Value*

Calories 47.2kcal 2%
Carbohydrates 6.6g 2%
Protein 1.7g 3%
Fat 2.4g 4%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.7g 4%
Monounsaturated Fat 1.2g 6%
Sodium 6.3mg 0%
Potassium 182.9mg 4%
Fiber 1.7g 7%
Sugar 2.1g 4%
Vitamin A 331.1IU 7%
Vitamin C 11.9mg 13%
Calcium 24.8mg 2%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.5

12 reviews
Excellent

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