Crisp Cucumber Salad with Southwest Style Chips #SundaySupper

I truly believe Spring has finally Sprung here in New England (do I dare put away the Winter gear??) When I think Spring I think of Picnics. I think of packing a lunch and taking my children to the park down the street. Since April 22nd is Earth Day and April 23rd is National Picnic Day the Sunday Supper tastemakers decided to host a Picnic! I decided to make a Crisp Cucumber Salsa with Southwest Style Chips. My mom originally brought this recipe to my attention. Isn’t she fabulous, she sends me things she knows I’ll love and 99% of the time I try them! I wanted to make my own dipping chips because I’m trying to cut out processed foods and besides I’ve made pita chips before and it’s fun. I just added a kick to it them this time around! This Crisp Cucumber Salsa in itself is a cool and refreshing snack. It has a kick to it, but not too much, and do you want to know what the best part is? It’s only 16 calories for 1/4 cup!! WOW! I made this right inside my hand chopper, it’s like a food processor only you pump it by hand, it worked perfect to get the cucumber, tomato, onion, parsley and pepper to the perfect texture.

Once a month my mom, sister and a friend of ours gets together for “Dinner Club” we pick a theme and we all bring a dish and enjoy a few cocktails. Last weekend Mom hosted and she decided to make it “Appetizer” night. So I was on a mission to make a healthier appetizer that I knew I could munch on. Then the Crisp Cucumber Salsa came into mind! Brilliant! Our friend made an amazing Bruschetta Dip that I have to get the recipe for because that would make a great picnic dish as well.

This fantastic event is being hosted by T.R. of Gluten Free Crumbley, thanks for hosting T.R.!

Crisp Cucumber Salsa

5.0 from 1 reviews
Crisp Cucumber Salad with Southwest Style Chips
Prep time
Cook time
Total time
This Crisp Cucumber Salsa in itself is a cool and refreshing snack. It has a kick to it, but not too much, and has only 16 calories per ¼ cup.
Recipe type: Appetizer or Snack
Serves: 2½ Cups
  • 1 large english cucumber, peeled, finely chopped
  • ¼ cup of red onion, finely chopped
  • 3 tbsp. of fresh parsley, finely chopped
  • 1 medium jalapeno, finely chopped
  • 1 seeded plum tomato, finely chopped
  • 1 garlic clove, finely minced
  • 1½ tsp. of lemon juice
  • 1½ tsp. of lime juice
  • ¼ cup of plain non-fat greek yogart
  • ¼ tsp. of cumin
  • ¼ tsp. of salt
  • 4- 8 inch pita rounds
  • Southwest Chipotle Seasoning
  • Olive Oil
  1. Combine the first six ingredients in a bowl and set aside.
  2. Preheat oven to 350. Using a pizza cutter cut each pita round into eight pieces. Lay them on a baking sheet making sure not to overlap them. Brush them with olive oil and sprinkle with Southwest Chipotle seasoning.
  3. Bake for 20 minutes or until they become crisp, they burn easily.
  4. In a separate bowl combine greek yogurt, lemon juice, lime juice cumin and salt. Add dressing to the cucumber mixture and mix well to combine.
  5. Serve immediately.

Recipe by: Keeping it Together
Homemade Southwest Chips: Momma’s Meals
Yields: 2 1/2 Cups

If you were going on a picnic what dishes below would you pack and enjoy?!!



Main Dishes:


Soups and Salads:


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