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Avocado, Cucumber & Red Pepper Salsa

Scott Phillips

Yield: Yields about 2 cups.

This clean, fresh flavor combination goes well with fish, chicken, or lamb.


  • 1/2 cup diced seeded cucumber
  • 1 small red pepper, diced (about 1 cup)
  • 3 scallions, finely chopped (about 1/4 cup)
  • 1 small jalapeño, cored, seeded, and finely chopped
  • 2 tsp. chopped cilantro
  • 1 Tbs. fresh lime juice 
  • 1 Tbs. rice vinegar
  • 1/2 tsp. salt; more to taste
  • 1 medium avocado, diced (about 1 cup)

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 40
  • Fat Calories (kcal): 25
  • Fat (g): 3
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 140
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 1


  • In a serving bowl, mix the cucumber, red pepper, scallions, jalapeño, cilantro, lime juice, vinegar, and salt. Gently toss in the avocado. Let stand for 20 minutes before serving.


Rate or Review

Reviews (3 reviews)

  • Mall0mar | 08/17/2020

    Easy, no cook side dish/salad. A little cayenne or hot sauce is all it needed.

  • Krispie | 01/11/2020

    I served this as a side dish to the Crispy Chicken Katsu Sandwich on this sight and with French fries from. My air fryer, it was an excellent meal. Not a scrap of anything left. I will definately make again.

  • Madeleyn | 06/25/2012

    fresh and flavorful. Loved it.

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