Cucumber Salsa

This is the Cucumber Salsa recipe.

  • Prep: 20 min
  • Cooking: 8 min - 10 min
Yields 5 servings
DFC

Ingredients

  • Cucumber Salsa
  • 1 cup (250 mL) store-bought salsa mild
  • 1/4 cup (60 mL) cucumber chopped
  • 1 tbsp (15 mL) red onion chopped
  • 1/4 tsp (1 mL) ground cumin
  • 1 tbsp (15 mL) fresh chives chopped
  • 1 tbsp (15 mL) sour cream
  • Crispy pitas
  • 3 (7 in/18 cm) pita breads
  • 2 tbsp (30 mL) olive oil
  • 1 1/2 tsp (7 mL) dried Italian herbs

Preparation

Cucumber Salsa:

Combine all ingredients including sour cream and mix well. Serve with crispy pitas.

Crispy pitas:

Preheat oven to 425 °F (220 °C). Halve pita breads and cut into wedges. Brush tips with olive oil and fine herbs. Put pita wedges on baking sheet and bake approximately 8 to 10 minutes, or until pita breads are golden crisp. Let cool at room temperature.

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Nutrition

Nutritional Information

per serving
Energy: 175 Calories
Protein: 5 g
Carbohydrate: 25 g
Fat: 7 g
Fibre: 3.9 g
Sodium: 517 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 3 % / 29 mg
Magnesium: 14 %
Iron: 11 %
Vitamin B6: 11 %
Thiamin: 11 %