I can never get enough of cool, crisp meal accompaniments, and as we are nearing the warmer months, salsas are my favorite to prepare because they are super easy to get creative with and use up the abundance of seasonal produce available!
This particular recipe is perfect served over pan-seared scallops/shrimp or a light white fish (cod or tilapia) taco, or over a nice juicy Mediterranean-style burger! When I serve this salsa with seafood I always add toasted coconut-flakes, trust me, it’s amazing!
Oh, and this is always great on its own, make all the cuts a little “chunkier” and you have yourself a nice salad! And, of course you can eat this with chips for a unique chip/dip combo. Enjoy!
Cumber Mint Salsa 
Ingredients
2 cups peeled diced cucumber (I use English cucumbers because they last longer in the fridge, and no need to peel them!)
1/2 cup finely chopped sweet onion
1/4 cup chopped fresh cilantro
1/4 cup fresh mint, chopped
1 finely diced jalapeno (seeds removed, or if you are cray-cray, leave the seeds in for some real added heat!)
Juice from one lime
1 TBSP Canola Oil
Drizzle of honey or agave
Salt and Pepper to taste
about 1/2 cup toasted coconut – optional
Directions
- Add all ingredients to a large bowl and stir together to mix flavors.
- Chill until ready to serve.
Click here to download a printable copy of the Cucumber Mint Salsa Recipe
