Cucumber Salsa
This Cucumber Salsa unlike traditional tomato-based salsas, uses fresh cucumbers as the star, bringing a refreshing crunch and clean flavor profile to every bite. It’s bright, hydrating, and subtly spicy, with just a kiss of sweetness to balance the acidity of the lemon and heat from the chilies.
Whether you’re looking for a topping for tacos, a side for grilled mains, or just a scoopable snack for tortilla chips, this cucumber salsa fits the bill. It’s naturally vegan, gluten-free, and incredibly customizable. Plus, with zero cooking involved, it’s ready in minutes—making it perfect for summer days, backyard gatherings, or a quick weekday flavor boost.
Why You’ll Love This Cucumber Salsa
- Quick and easy: Just chop, mix, and you’re done.
- Crisp and refreshing: Ideal for warm weather or cooling down spicy dishes.
- Nutrient-rich: Packed with hydrating cucumbers and vitamin-rich herbs.
- Perfect for entertaining: A unique, conversation-starting alternative to traditional salsa.
- Naturally plant-based and allergen-friendly: Vegan, gluten-free, dairy-free, and nut-free.
Ingredients for Cucumber Salsa
Here’s what you’ll need to make this delicious cucumber salsa:
- 6 small cucumbers, diced into very small cubes
- 1 red onion, diced into small cubes
- 1/3 cup fresh parsley or coriander (cilantro), finely chopped
- 2 fresh chilies, minced (adjust to taste)
- 1 tablespoon olive oil
- Juice of 1 lemon
- 1/2 teaspoon maple syrup
- Salt to taste
Serving Suggestions
This cucumber salsa is incredibly versatile. Here are a few of our favorite ways to serve it:
- With tortilla chips: A perfect party appetizer.
- On tacos: Adds crunch and brightness to any taco—especially ones with smoky or spicy fillings.
- As a topping for grilled dishes: Try it on grilled tofu, tempeh, portobello mushrooms, or veggie kebabs.
- Over rice or grain bowls: Adds freshness and moisture to hearty bowls with lentils, quinoa, or beans.
- Stuffed in wraps or pita: Pair with hummus, falafel, or roasted veggies for a Mediterranean vibe.
Tips and Variations for Cucumber Salsa
Customize the heat
Use milder chilies like jalapeños or increase the heat with bird’s eye or serrano peppers depending on your spice tolerance.
Add crunch
Mix in diced bell pepper, radish, or celery for extra texture.
Try different herbs
Switch parsley or coriander with mint, basil, or dill for a completely new flavor profile.
Make it a meal
Stir in cooked chickpeas, white beans, or quinoa to turn it into a refreshing, protein-packed salad.
Add fruit
Toss in some diced mango, pineapple, or pomegranate seeds for a sweet and savory contrast.
Storage
Store any leftovers in an airtight container in the refrigerator. The salsa is best enjoyed fresh, but it will keep for up to 2 days. After that, the cucumbers may begin to release too much water and lose their crunch.
Pro tip: If making ahead, keep the dressing separate and mix just before serving to maintain maximum crispness.
FAQs About Cucumber Salsa
Can I use English or regular cucumbers instead of small ones?
Yes! Just be sure to remove the seeds if they’re large or watery, and try to dice the cucumbers into small, even cubes. You may want to peel them if the skin is thick or waxed.
Can I make Cucumber Salsa ahead of time?
Yes, but for best texture, it’s ideal to make it no more than a few hours ahead of serving. If prepping in advance, store the chopped vegetables and dressing separately and mix just before serving.
Is Cucumber Salsa spicy?
That depends on the type and amount of chili used. You’re in full control—mild, medium, or fiery. If making for a group, you can always offer extra chili on the side.
Can I add tomatoes?
You can! Cherry tomatoes or Roma tomatoes work best. Just remove the seeds to avoid excess liquid and dice them small to match the texture of the cucumbers.
Is maple syrup necessary?
The small amount of maple syrup helps balance the acidity of the lemon and heat from the chilies. You can omit it or use agave syrup, date syrup, or even a pinch of sugar instead.
How can I reduce the water content?
If you want to avoid a watery salsa, you can salt the cucumbers lightly and let them sit in a colander for 15 minutes to draw out some moisture before mixing them with the other ingredients.
What kind of chilies should I use?
Any fresh chili works! Red or green Thai chilies, jalapeños, serranos, or even long red cayenne peppers are great choices. Adjust the quantity and variety depending on your preferred spice level.
Check out more recipes:
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Cucumber Salsa
Ingredients
- 6 small cucumbers finely diced
- 1 red onion finely diced
- ⅓ cup fresh parsley or coriander chopped
- 2 fresh chilies minced
- 1 tbsp olive oil
- ½ tsp maple syrup
- juice of 1 lemon
- salt to taste
Instructions
- Dice cucumbers and red onion into small cubes and place in a bowl.
- Add chopped herbs and minced chilies.
- Add olive oil, lemon juice, maple syrup, and salt. Mix gently.
- Let sit 10–15 minutes to develop flavor.
- Serve fresh as a dip or topping.
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