Looking for a refreshing twist on traditional salsa? Look no further than this vegan cucumber salsa recipe. Made with crisp cucumbers, flavorful herbs, and a tangy lime dressing. This salsa is the perfect topping for tacos, a dip for tortilla chips, or even as a refreshing vegan side salad. And the best part? It’s free from tomatoes, making it a unique and delicious addition to any meal. This crisp cucumber salsa pairs perfectly with my Healthy Air Fryer Pita Chips.
Ingredients & Substitutions: What Is In A Cucumber Salsa Recipe With No Tomatoes
This is one of my favourite salsa recipes and is inspired by Mexican cucumber salsa. Making this easy cucumber salsa is my new favourite way to use up extra cucumbers from the garden this time of year.
- 2 medium cucumbers, peeled and diced
- 2 limes, juiced
- 1/2 red onion, finely diced
- 2 tbsp olive oil
- 1/2 cup chopped cilantro (about one handful)
- 1 jalapeño, diced (see notes below on spice level)
- Sea Salt and pepper, to taste
The key ingredients for this cucumber salsa recipe are fresh cucumbers, red onion, jalapeño, and cilantro. It’s important to peel and dice the cucumbers before mixing them with the other ingredients to ensure that the flavors meld together properly. If the type of cucumber you are using has thin skin, you may choose to leave the peel on.
Cucumber Difference
A standard cucumber has thicker skin compared to a hothouse cucumber. Hothouse cucumbers, also known as English or seedless cucumbers, have thinner, smoother skin that is often unwaxed. Making them ideal for fresh salads and dishes where you might not want to peel the cucumber.
The lime juice adds a tangy and bright note to the salsa. While the olive oil adds a smooth and silky texture. Lime juice is best but can be substituted with lemon juice in a pinch.
The red onion provides a subtle bite and a beautiful pop of color to the fresh salsa, while the jalapeno pepper adds a spicy kick. The red onion can be easily substituted with white onion if desired.
It’s important to note that the spice level of the jalapeño pepper can vary depending on its size and freshness. If you prefer milder salsa with just a little heat, you can remove the seeds and membrane from the jalapeño before dicing it. The first time I tried this the jalapeno was so mild it was comparable to a green pepper.
Finally, the chopped fresh cilantro is a great way to add a fresh and herbaceous note to the salsa. Be sure to chop it finely so that it’s distributed evenly throughout the salsa. If you are not a huge fan of cilantro, try using some other fresh herbs such as fresh parsley. Salt and pepper are added to the taste to bring out the flavors of the other ingredients and balance out the overall taste of the salsa
Health Benefits
Cucumber salad is not just a refreshing addition to your meal plan; it’s also packed with numerous health benefits. Incorporating standard or hothouse cucumbers, green onions, and yellow peppers into your diet can significantly boost your daily values of essential nutrients.
This easy recipe, perfect for a 2,000 calorie diet, is an excellent source of dietary fiber, which aids digestion and supports a healthy lifestyle. Available nutrient data shows that cucumber salad is low in calories but rich in vitamins and minerals, making it an ideal choice for those on a medically restrictive diet.
Adding a stellar topping like this homemade cucumber salsa, which includes chopped veggies such as green and hot peppers, not only enhances the acidic balance and crunchy texture but also serves as a healthy snack. Whether enjoyed with homemade tortilla chips, as a topping on simple grilled salmon, or as part of your favorite salsa, this dish is a versatile and nutritious option for any meal.
The combination of simple ingredients found in local grocery stores, like summer cucumbers, black beans, and white vinegar, creates an easy way to prepare a delicious and nutritious dish. This easy way to enjoy cucumbers can quickly become your new favorite way to add a burst of freshness to your diet, whether it’s for personal consumption or entertaining guests with a homemade cucumber salsa that rivals regular salsa or pico de gallo.
Helpful Tools
This fresh cucumber salsa recipe is very simple and doesn’t require any special tools. However, here are a few things that can make the process even easier:
- Mixing bowl: Use a medium mixing bowl or a large bowl to combine all the ingredients for the salsa.
- Sharp knife: A sharp knife is essential for dicing the cucumbers, red onion, and jalapeño. A dull knife can make the process more difficult and can result in unevenly sized pieces.
- Cutting board: Use a cutting board to chop and dice the ingredients for the salsa. This will protect your countertop and make cleanup easier.
- Citrus juicer: A citrus juicer can make it easier to juice the limes and ensure that you get the most juice out of each one.
How To Make This Vegan Cucumber Salsa
Start by peeling and dicing the cucumbers, and finely dice the red onion and jalapeño into small pieces.
In a medium-sized mixing bowl, add the chopped cucumbers, red onion, jalapeño, chopped cilantro, olive oil, lime juice, and salt and pepper.
Mix all the ingredients well until they are thoroughly combined. Be sure to stir cucumber gently while ensuring even distribution of the olive oil and lime juice so that every bite has a balanced flavor.
If possible, cover the bowl with plastic wrap and refrigerate for 30 minutes before serving. This will allow the flavors to meld together and make the salsa even more delicious.
Serve the cucumber salsa with tortilla chips, on top of tacos, or as a side salad. The salsa is versatile and can be used in many different ways to add flavor and freshness to your favorite dishes. Store in an airtight container or a medium bowl with a plastic covering in the fridge.
Enjoy your delicious and refreshing cucumber salsa!
How To Elevate This Vegan Cucumber Salsa Recipe
This cucumber salsa recipe is completely tomato-less for those who can’t eat nightshades, or just don’t have any in the house. It’s the perfect substitute for traditional tomato salsa. One of my favorite things about this recipe is how fresh tasting and versatile it is. It makes the perfect side dish, and the perfect topping for vegan fish tacos with vegan sour cream, fresh veggies, and fresh lime juice.
Tomatoes
If you add tomatoes to this salsa, it tastes amazing! Add one of the following: 2 diced tomatillos, 2 diced Roma tomatoes or 1 cup of sliced grape tomatoes.
Corn
Another way to elevate the flavor of this homemade salsa is to add corn. Roasted corn or grilled corn straight from the cob is best.
Garlic
Add one clove of minced garlic or a dash of garlic powder for some extra flavor.
Tips & Tricks For This Cucumber Salsa Recipe
- Use fresh ingredients: To get the best flavor and texture, use fresh and high-quality ingredients. This is especially important for the cucumbers and cilantro.
- Dice the ingredients evenly: To ensure that the flavors are evenly distributed throughout the salsa, it’s important to dice the cucumbers, onions, and jalapeño into similar sizes.
- Adjust the spiciness: If you prefer a milder salsa, remove the seeds and membranes from the jalapeño before dicing it. If you like it spicier, leave them in or use more jalapeño. You can always add hot sauce for an extra kick of heat.
- Let it chill: Letting the salsa chill in the fridge for at least 30 minutes before serving allows the flavors to meld together and makes the salsa even more delicious.
FAQ: Cucumber Salsa (No Tomatoes)
This vegan cucumber salsa recipe is naturally gluten-free, as it does not contain any gluten-containing ingredients. However, it’s always a good idea to double-check any additional ingredients such as store-bought seasonings or spices to ensure they are gluten-free before using them in the recipe.
English cucumbers are a great option as they have a delicate skin that can be left on. If using garden cucumbers, be sure to peel them and remove the seeds to prevent a watery consistency in the salsa.
You can add different herbs and spices. Like cilantro, cumin, or even lime juice for a different flavor profile. You can also add in other vegetables like bell peppers or corn to make it a more substantial dish. For a more creamy version, you can try adding in some avocado for a richer texture.
It can be stored in an airtight container in the refrigerator for up to 2 days. It’s important to note that the longer it sits, the more the flavors will meld together and the cucumber may release more water, altering the consistency.
Cucumber Salsa (no tomatoes)
Ingredients
- 2 medium cucumbers, peeled and diced
- 2 limes juiced
- ½ red onion, finely diced
- 2 tbsp olive oil
- ½ cup chopped cilantro (about one handful)
- 1 jalapeño, diced (see notes below on spice level)
- salt and pepper to taste
Instructions
- In a medium sized mixing bowl, add chopped cucumbers, onions, jalapeño, cilantro, olive oil, lime juice, olive oil, and salt and pepper.
- Mix well until all ingredients are combined.
- Leave in the fridge for 30 minutes if possible before serving.
- Serve with tortilla chips, on top of tacos, or by itself as a side salad. Enjoy!
Video
Notes
Nutrition
Conclusion: Cucumber Salsa Recipe
In conclusion, this vegan cucumber salsa recipe is a refreshing and delicious addition to any meal. Whether you’re looking for a topping for your tacos or a dip for your tortilla chips, this salsa is sure to please. Made with simple and fresh ingredients, this salsa is easy to make and can be customized to suit your taste preferences.
Whether you prefer it spicy or mild, this recipe is versatile and can be adjusted to your liking. It’s also gluten-free, so it’s a great option for those with gluten sensitivities. Give this recipe a try and enjoy the cool and crisp flavors of cucumber in a whole new way.
Great recipe I needed a vegan salsa that did not have tomatoes which is more difficult to find. And this was perfect!
Hi Anna! Thank you so much for the feedback and happy that this worked out so well for you!
Can you can this recipe and if yes how long in a water bath? I have been looking for a cucumber recipe for canning and this looks so good.
Thank you so much Dana! I haven’t actually canned the cucumber salsa myself but here are some instructions if you wanted to try it out:
Canned Cucumber Salsa Recipe
Ingredients:
2 medium cucumbers, peeled and diced
2 limes, juiced
½ red onion, finely diced
2 tbsp olive oil
½ cup chopped cilantro (about one handful)
1 jalapeño, diced (adjust for spice level)
Salt and pepper to taste
Additional Ingredients for Canning:
¼ cup white vinegar (5% acidity) or apple cider vinegar
¼ cup sugar (optional, to balance acidity if desired)
½ tsp ground cumin (optional, for added flavor)
¼ tsp ground turmeric (optional, for color and flavor)
Instructions:
Prepare the Ingredients:
Peel and dice the cucumbers.
Juice the limes.
Finely dice the red onion and jalapeño.
Chop the cilantro.
Prepare the Salsa:
In a large mixing bowl, combine the cucumbers, onions, jalapeño, cilantro, olive oil, lime juice, salt, and pepper.
Mix well until all ingredients are evenly combined.
Adjust for Canning:
In a saucepan, combine the vinegar, sugar (if using), and optional spices. Heat over medium heat until the sugar is dissolved and the mixture is well combined.
Mix in the Vinegar Solution:
Pour the vinegar solution into the salsa mixture. Stir well to combine.
Prepare for Canning:
Sterilize your canning jars and lids. You can do this by placing them in a boiling water bath for 10 minutes or running them through a dishwasher cycle.
Fill the Jars:
Ladle the salsa into hot, sterilized jars, leaving about ½ inch of headspace at the top.
Remove Air Bubbles:
Use a clean, non-metallic spatula or knife to remove any air bubbles by gently stirring around the edges of the jar.
Wipe the Rims:
Wipe the rims of the jars with a clean, damp cloth to ensure there’s no residue that could prevent a proper seal.
Seal the Jars:
Place the sterilized lids on top of the jars and screw on the metal bands until they are fingertip-tight.
Process in a Water Bath:
Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. Make sure the jars are covered by at least 1 inch of water during processing.
Cool and Store:
Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. Once cooled, check the seals by pressing down in the center of the lid; it should not pop back.
Label and Store:
Label the jars with the date and store them in a cool, dark place. Properly canned cucumber salsa should last for up to 1 year.
Please let me know how it goes if you try it! 🙂