Crunchy Salsa With Fresh Cucumbers

Instructions:

1. Combine lemon juice, sour cream, cumin, salt, and lime juice in a bowl to make the ‘salsa sauce’.
2. Stir and set aside.
3. Combine all other ingredients in a separate bowl.
4. Pour the salsa sauce over the vegetable and gently flip to cover.
5. Refrigerate for at least one hour.
6. Serve with chips or as a topping!

Notes:

• I don’t peel the cucumbers and leave the skin on. The vegetable is crisp and delectable! The green in the salsa is also gorgeous and aesthetically pleasing as well.
• Definitely try it will the peeling on first.
• Salsa can be challenging to serve to multiple people. Everyone has different taste buds and preferences.
• I have never run into any opposition with this recipe! It has always pleased each taste preference.
• Crunchy Salsa with Cucumber has always been a hit when I take it to a party, potluck, BBQ, etc. Served with tortilla chips, it also a nice cool dip for lunch.

Nutrition Information:

• Serving Size: 1
• Amount Per Serving: Calories: 120 | Total Fat: 10g | Saturated Fat: 8g | Trans Fat: 2g | Carbohydrates: 240g | Sugar: 44g | Protein: 10g