Cucumber and Mint Salsa

Name: Cucumber and Mint Salsa
Ingredients: 2 medium cucumbers (English, Armenian, or Kirby are my favorites), peeled, seeded, and diced (about 2 cups); 2 medium cucumbers (English, Armenian, or Kirby are my favorites), peeled, seeded, and diced (about 2 cups); 2 medium cucumbers (English, Armenian, or Kirby are my favorites), peeled, seeded, and diced (about 2 cups); 2 medium cucumbers (English, Armenian, or Kirby are my favorites), peeled, seeded, and diced (about 2 cups); 1 tablespoon slivered garlic; 1 teaspoon finely minced serrano chile; ¼ cup green onions or scallions (white and green parts), cut on the bias; ¼ cup green onions or scallions (white and green parts), cut on the bias; ⅓ cup fresh lime juice; 2 teaspoons sugar; ½ cup chopped fresh mint leaves; 2 tablespoons olive oil; Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

This is a bright, clean salsa that goes well with grilled or smoked fish and meat. It also makes a delicious condiment to serve as part of an antipasto platter or picnic.

Ingredients

2 medium cucumbers (English, Armenian, or Kirby are my favorites), peeled, seeded, and diced (about 2 cups

Condiment
Side dish
Gluten-free
Vegan

Method

Combine all the ingredients in a bowl and set aside for at least 30 minutes. This is best eaten the same day, because the color will start to turn.