Two-Way Cucumber Salsa

This Cucumber Salsa is delicious whichever way you make it. If using tomatoes, omit the pineapple. If using pineapple, omit the tomatoes.

Ingredients

• 2 cups diced English cucumber (1 large)
• 1 cup diced fresh pineapple*
• 2 Roma tomatoes, seeded and diced*
• 1/2 cup red onion, diced
• 1/4 cup minced jalapeño pepper, seeded and cored
• 1/4 cup chopped fresh cilantro
• 2 tablespoons freshly-squeezed lime juice
• 1 tablespoon freshly-grated lime zest
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Tortilla chips, to serve

Instructions

1. Mix together the cucumber, pineapple or tomatoes, onion, jalapeño pepper and cilantro.
2. Mix the lime juice and zest, garlic, salt and black pepper. Pour over the vegetables and gently toss to mix.
3. Refrigerate for at least 1 hour so that the flavors meld.
4. Serve with tortilla chips.

Notes

* If using tomatoes, omit the pineapple. If using pineapple, omit the tomatoes.

This is also good served alongside or atop grilled salmon, chicken or pork. Great as a topping for tacos!"

Store in an airtight container in the refrigerator for up to 2 days.

Attribution

Photo credit: (c) Can Stock Photo / fahrwasser