Tomato Salsa with Cucumber "Chips"

The Good News This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The antioxidant-rich salsa is delicious served right after it's made, but the flavors meld nicely after a day or two in the refrigerator.

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  • Total Time:
  • Servings: 6
KEY: Summer, Well-Being, Barbecue/Cookout, Cocktail Party, Game Day, Mexican, Appetizers/starters, Dips & Spreads, Basic/Easy, Fast, Healthy, Make Ahead, No-Cook, Vegetarian, Snack

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Ingredients

  • 1 1/4 pounds tomatoes, finely chopped
  • 1/2 cup finely chopped sweet onion
  • 1/2 cup finely chopped cilantro
  • 1 small jalapeƱo, seeded and minced
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • 1 large seedless cucumber, sliced 1/4 inch thick

How to make this recipe

  1. In a bowl, toss the tomatoes with the onion, cilantro, jalapeño and lime juice and season with salt and pepper. Serve the salsa with the cucumber chips for dipping.

Notes

One Serving 38 cal, 0.4 gm fat, 0 gm sat fat, 8 gm carb, 1.5 gm fiber.

Contributed By Photo © Maura McEvoy Published May 2009

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