Avocado – Cucumber Salsa with Jalapeno

During the recent “stay-at-home” order, I’ve been making this recipe weekly as a healthy snack and accompaniment to chips and seed crackers.  This fresh, nourishing salsa also brings flavor to tacos, burritos, wraps and southwest style salads.  

Serving

4 floz

Ready In:

10 min

Recipe Makes

10 cups

Good For:

Lunch/Dinner & Snack

About this Recipe

By: Stacey James

My original experience with a similar recipe like this one was for a Avocado – Cucumber Soup that is part of a 21 day cleanse program called the Ultimate Reset that I’ve successfully completed 12 times over 8 years and each time lost a minimum of 14 lbs and a maximum of 21 lbs (yes, in only 21 days).  To learn more about the Ultimate Reset 21 day plan, click here. 

During the Reset, I fell in love with this particular soup recipe not only because it was on day 21 of the Reset (happy to be almost over), but also because the flavor of this soup was so incredibly amazing. 

With the recent “stay-at-home” order in Texas, I decided to “tweak” this recipe and turn it into a salsa to help with my snack cravings.  This recipe is now made weekly in my home in this batch.  If refrigerated after making, the batch will last about a week for a home of 2 who love salsas and love to snack.

Ingredients

    • 2 ea English Cucumbers (chopped)
    • 3 ea Avocados
    • 4 ea Jalapenos (chopped & seeded)
    • 3 ea Limes (juiced)
    • 1 ea Garlic clove (minced)
    • 1/4 ea Red onion (chopped)
    • 1/2 bun Cilantro (rinsed)
    • 2 1/2 cup Vegetable Broth
    • 2 Tbl Bragg’s Liquid Aminos
    • dash Pink Himalayan Salt

    Be sure and watch the video below to see a live demonstration on making this recipe.  Combine cucumbers, avocados, jalapenos, lime juice, garlic, red onion, cilantro, vegetable broth, Bragg’s Liquid Aminos and salt in a food processor or blender.  Cover with lid and blend until smooth.  Adjust thickness or seasoning if necessary.  *Chef’s tip – If you like a little more spice (heat) in your salsas, simply keep the seeds in half of the jalapenos before blending.   After blending, pour into a large container or bowl, cover and refrigerate for at least 2-3 hours before serving.  Use as a dip for tortilla or any kind of chips, crackers or fresh vegetables.  This salsa is a great accompaniment to southwestern style entrees like enchiladas, tacos, burritos and fajitas.  I would like to hear your comments on this recipe below.  

    Avocado Cucumber Salsa with Jalapeno Recipe Video

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