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.
Author:
Recipe type: Appetizer or Snack
Serves: 2½ Cups
Ingredients
  • 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
Instructions
  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 Momma's Meals at https://mommasmeals.org/crisp-cucumber-salad-with-southwest-style-chips/