Creamy Cucumber Salsa – The Southern Lady Cooks


This light cream and cucumber salsa is a refreshing summer starter.

Creamy cucumber salsa The Southern Lady Cooks

This is the perfect recipe for consuming fresh garden cucumbers. Our creamy cucumber salsa is so easy to make. It’s a great afternoon snack or starter. It can also be added to any meal as a side dish. I served this salsa with fajitas and our pork carnitas.

Ingredients for the creamy cucumber salsa:

Chopped, peeled and pitted cucumber

Cherry tomatoes

Black olives

Red onion

Chopped coriander

Fresh parsley

sour cream

mayonnaise

Lemon juice

Garlic powder

Cayenne

Smoked peppers

Black pepper

salt

Tortilla chips

Recipe notes: This salsa is very versatile. If your family likes it spicy, you can certainly add jalapeno pepper or more cayenne pepper. If you’re not a fan of cilantro, you can try replacing it with fresh dill. I added avocado to this salsa and my family loved it.

If you have an abundance of garden cucumbers, you should try our homemade dill pickles!

Creamy cucumber salsa The Southern Lady Cooks

Creamy cucumber salsa The Southern Lady Cooks

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Creamy cucumber salsa

This light salsa is a refreshing summer treat! It’s a great starter, but also a wonderful addition to any meal.

Preparation timefifteen Minutes

cold2 hours

total time2 hours fifteen Minutes

Course: Starter, side dish, snack

Kitchen: American

Keyword: Creamy cucumber salsa

Servings: 4th Servings

Author: The Southern Lady Cooks

  • 2 cups from hacked peeled and pitted cucumbers
  • 1/2 Cup diced cherry tomatoes
  • 1/2 Cup of sliced ​​black olives
  • 1/4 Cup Red onion
  • 4th tablespoon chopped coriander
  • 2 tablespoon of fresh parsley
  • 1/4 Cup of sour cream
  • 2 tablespoon of mayonnaise
  • 1 teaspoon Lemon juice
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon Cayenne
  • 1/4 teaspoon smoked peppers
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon from salt
  • Mix the vegetables together. Mix the sour cream, mayonnaise, lemon juice and spices. Mix with vegetables. Chill for 2 hours. Serve with tortilla chips.

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