Cooling Cucumber Salsa—Mediterranean-Style
User Reviews
4.5
8 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
6
-
Calories
472 kcal
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Course
Condiments
-
Cuisine
American-Mediterranean Fusion
Cooling Cucumber Salsa—Mediterranean-Style
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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
- 1 English cucumber large
- 1 to 2 jalapeno pepper chopped (see note
- 1/2 teaspoon Aleppo pepper (or red pepper flakes)
- 1 to 2 shallot finely chopped
- 1 cup cilantro fresh, roughly chopped
- 2 lime juiced
- extra-virgin olive oil
- kosher salt
- 2 tablespoons pistachio optional, chopped
Instructions
- 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.
- 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.
- 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.
- 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
(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%)
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.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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