Tomato Salsa with Cucumber "Chips"

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 Food & Wine

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Ingredients

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

Preparation

  1. 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.
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