WEIGHT WATCHERS

CUCUMBER SALSA

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CUCUMBER SALSA IS FULL OF FRESH CUCUMBER, TOMATOES, CILANTRO, RED ONION, JALAPEÑO, AND A LIGHT & CREAMY SEASONED DRESSING. SERVE WITH CHIPS, AS A SIDE DISH, OR ON TOP OF GRILLED MEAT FOR A DELICIOUSLY LIGHT SUMMERTIME RECIPE.

CUCUMBER SALSA

I’ve been making this salsa recipe for years and it’s one of my very favorites!

Cucumber salsa is a unique salsa and different than most of the traditional summertime salsas. It’s also a great way to use up all the zucchini and tomatoes from a garden.

HOW TO SEED A CUCUMBER AND TOMATO

The most important part of this recipe is to seed the cucumber and the tomato before adding them into the salsa. Meaning, you want to scoop the liquid seed stuff out before cutting the cucumber/tomato into small pieces for the salsa.

  1. Peel the cucumber skin off and chop both ends off.
  2. Cut the cucumber in half LENGTHWISE. You will have two long, and thin pieces of cucumber.
  3. Take a spoon and scoop out the pulpy seed part.
  4. Then cut the remaining part of the cucumber into small pieces for the salsa.

For tomatoes, it’s kind of the same idea. Stand the tomato upright and then cut down on all 4 sides of the tomato. You will be left with 4 tomato wedges. Usually the seeds will just fall right out but you may have to take a spoon and gently scoop them out.

Cut the remaining tomato into small pieces for the salsa.

If you don’t seed the cucumber and tomato the salsa will have too much liquid from all the excess water of the seeds and pulpy stuff in the veggies.

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