Cucumber avocado salsa is a healthy and delicious condiment, packed with wholesome vegetables and a little kick of spice. Perfect to use as a garnish or as a dip for your favorite chips.
Have you ever tasted something that after the first bite, you just can’t seem to stop eating because it’s so good? This cucumber avocado salsa totally did that for me! I first tried it at my sister’s house years ago. She shared the recipe and since then whenever I make it, it is a huge hit and many of my friends request that I make it for all our get togethers. It is SO easy, you will want to make it over and over again.
I often make a double batch, especially for parties, because it disappears so fast. When I made this recently I could not keep my kids out of it! They were dishing it up by the spoonful as a pre-dinner snack. And I was ok with that since it’s chock full of vegetable goodness. We like to eat ours with pita chips but tortilla chips are also good. We also like to have it on tacos of all kinds–fish tacos, chicken, beef–you name it! It’s a very versatile salsa!
I’m excited to finally share this recipe with you all and as part of the Eating A to Z Healthy Recipe Challenge featuring cucumbers. The challenge is where each month I share a recipe featuring a fruit, vegetable, grain or legume that start with a different letter of the alphabet. March’s letters are C or D.
Cucumbers are a great source of antioxidant nutrients including vitamin C, B vitamins and manganese. They are a beneficial anti-inflammatory food and since they are 95% water, they help keep your body hydrated too.
Let me know what you think of this cucumber avocado salsa recipe if you give it a try!
- Cucumber Avocado Salsa
- 1 cucumber, peeled, seeded and chopped (about 2 cups)
- 1 large avocado, peeled, pitted and chopped (about 1 cup)
- 1 small to medium size jalapeno, seeded and minced
- ¼ C minced red onion
- 2 T chopped cilantro
- 1 clove garlic, minced
- 1 T lime juice
- 1 T water
- dash of vinegar (optional)
- Combine all ingredients in a glass bowl. Use wooden or plastic spoon to mix well. Salt to taste. Refrigerate until ready to serve. Serve with tortilla or pita chips.
You can find all the details about how to join the Eat A to Z Challenge by clicking here. I’m excited to be co-hosting this challenge this year with Alida from Alida’s Kitchen and Kathy from Sparkles and a Stove.
Don’t forget to check out the Eat A to Z Pinterest board. There you can keep track of all the recipes that are added month-to-month but also find new recipes from last year too. What’s your favorite fruit, vegetable, grain or legume that starts with the letter C or D?
Be sure to check out all the other blogs shown in the link up below to discover new recipes and ideas! If you’re a blogger and have a recipe to link up, I can’t wait to see what you share!
Don’t want to miss any more recipe ideas? Be sure to SIGN UP HERE to receive updates via email or RSS feed (you can choose the reader you prefer!) And don’t forget you can always follow me on Facebook, Twitter, Pinterest or Instagram. They all offer a little something different and are a great way to stay in the loop on new menu plans, recipe ideas, giveaways, organizing tips and more!