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.



Recipe from

Food & Wine


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


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.


Doris Esther Ayola Orozco,

May 2009
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