CUCUMBER SALSA SALAD

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Cucumber Salsa Salad image

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.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 30m

Yield Serves six

Number Of Ingredients 11

1 long European cucumber, very finely diced
Salt to taste
1 small red onion, finely minced
5 medium-size ripe tomatoes, finely chopped
2 jalapeƱo 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

Steps:

  • 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.
  • 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.
  • 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.
  • Serve the salad on lettuce leaves, garnished with slices of avocado and cilantro sprigs, or spoon over steamed rice.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 423 milligrams, Sugar 4 grams

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