Cucumber Salsa Salad

Name: Cucumber Salsa Salad
Total time: 30 min
Yield: Serves six
Cuisine: mexican
Ingredients: 1 long European cucumber, very finely diced; Salt to taste; 1 small red onion, finely minced; 5 medium-size ripe tomatoes, finely chopped; 2 jalapeño or serrano peppers, seeded if desired and finely chopped; 1/4 to 1/2 cup chopped cilantro (to taste), plus several sprigs for garnish; 1 teaspoon balsamic vinegar; 3 tablespoons fresh lime juice; 3 tablespoons extra virgin olive oil; Leaf lettuce or Boston lettuce for serving (optional); 1 avocado, sliced, for garnish

By Martha Rose Shulman

Total Time: 30 minutes
Rating: 4(57)
Comments: Read comments

This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.

Featured in: Salsa: It?s Not Just for Chips

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Ingredients

Yield:Serves six

1long European cucumber, very finely diced
Salt to taste
1small red onion, finely minced
5medium-size ripe tomatoes, finely chopped
2jalapeño or serrano peppers, seeded if desired and finely chopped
¼ to ½cup chopped cilantro (to taste), plus several sprigs for garnish
1teaspoon balsamic vinegar
3tablespoons fresh lime juice
3tablespoons extra virgin olive oil
Leaf lettuce or Boston lettuce for serving (optional)
1avocado, sliced, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber thoroughly with cold water, and drain again on paper towels.
Step 2
Meanwhile, place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
Step 3
Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, and season to taste with salt. Taste and adjust seasoning.
Step 4
Serve the salad on lettuce leaves, garnished with slices of avocado and cilantro sprigs, or spoon over steamed rice.

Tip

Advance preparation: You can assemble the salad a few hours ahead, but don’t add the cilantro until close to serving time.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5

57 user ratings

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Comments

Margaret7 years ago

This salsa was very tasty, but much too watery for the lettuce leafs. I drained a huge amount of juice off the mixture after I had added the dressing. Recommend taking seeds and juice out of tomatoes first, then letting them sit for a while, then strain well, then add dressing. you will still get a pretty liquid salsa. Fun to do though and everyone complemented the lettuce leaf touch.

Judie2 years ago

We loved this salad. We served it with Cincinnati chili. I added extra cilantro to the lettuce mix and used multi-colored cherry tomatoes and mini cucumbers. Having no limes, I added lime zest from my freezer to lemon juice instead and used canola oil. I made 1/3 recipe. No cheese, no beans. Just right and light. a definite repeat.

Figaro6 years ago

I was looking for a salad with cukes and avocado to go with Mark Bittman's salmon burgers. I used all but cilantro (husband hates cilantro) and tomato; added some diced red pepper for color and sweetness. Just right and slightly spicy. Good combination.

Margaret7 years ago

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