Who says salsa has to have perfectly diced ingredients? Not those of us who are “Inspiralized”! It’s time to transform your salsas by using cucumber “noodles.” Bring this fresh snack to a potluck, barbecue or sporting event, where you know healthy foods will be scarce. Not only is it fun to eat, but it’s also a conversation starter. (If you don’t have a spiralizer, slice your cucumber in half lengthwise and then into half-moons.)
Cucumber, Avocado, and Strawberry Salsa
- 1 large seedless cucumber
- 1 ½ cups fresh strawberries, chopped
- 1 medium avocado, diced
- 1 tablespoon chopped fresh cilantro
- 1 small jalapeño, seeded and finely chopped
- 1/3 cup finely chopped onion
- 1 teaspoon honey
- 1 medium lime, juiced
- Salt and pepper to taste
Slice the cucumber lengthwise halfway through. Spiralize using a linguine blade. Pat the cucumber noodles with a paper towel to absorb excess moisture.
In a large bowl, combine the cucumber noodles, strawberries, avocado, cilantro, jalapeño and onion. In a small bowl, whisk together the honey and lime juice, and season with salt and pepper. Pour the dressing over the cucumber mixture, and toss to combine. Serve with chips or crudités.
Serves: 4 | Serving Size: 1 cup
Per serving: Calories: 99; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 79mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 6g; Protein: 1g
Nutrition Bonus: Potassium: 397mg; Iron: 4%; Vitamin A: 3%; Vitamin C: 80%; Calcium: 3%
Ali Maffucci is the founder of Inspiralized.com, the only blog dedicated to cooking creatively and nutritiously with a spiralizer. She is the author of the New York Times bestselling cookbook Inspiralized. Hew new cookbook, Inspiralize Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing, will be published by Clarkson Potter this August.