Tomato Salsa with Cucumber "Chips"

Tomato Salsa with Cucumber "Chips" Recipe
Photo: © Maura McEvoy
The Good News: This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The antioxidant-rich salsa is delicious served right after it's made, but the flavors meld nicely after a day or two in the refrigerator.

Yield:

6

Recipe from


Ingredients

1 1/4 pounds tomatoes, finely chopped
1/2 cup finely chopped sweet onion
1/2 cup finely chopped cilantro
1 jalapeńo, seeded and minced
2 tablespoons fresh lime juice
Salt and freshly ground pepper
1 seedless cucumber, sliced 1/4 inch thick

Preparation

In a bowl, toss the tomatoes with the onion, cilantro, jalapeńo and lime juice and season with salt and pepper. Serve the salsa with the cucumber chips for dipping.

Note:

Doris Esther Ayola Orozco,

May 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note