This Creamy Cucumber Salsa is cool, crunchy, creamy, and exactly what I want on a hot summer day! It’s made with English cucumbers, tomato, jalapeño, fresh herbs, citrus juice, and a tangy sour cream dressing, then ready to scoop with chips or spoon over fish tacos in under 10 minutes.
When garden cucumbers start taking over, this is one of my favorite ways to use them because it’s fresh, fast, and just creamy enough without feeling heavy.
Table of contents
Cool, Creamy, and Made for Summer
When garden cucumbers start piling up, this creamy cucumber salsa is one of the easiest ways to put them to good use! It has the fresh, chunky bite of pico de gallo, but the sour cream dressing makes it cool, creamy, and just a little more dip-like. The jalapeño brings a little heat, while the lemon and lime keep every bite bright, fresh, and perfect for scooping with chips or spooning over tacos, enchiladas, and grilled chicken.
Ingredient Notes
Veggies: English cucumber is the star of this salsa because it’s crisp, fresh, and easy to dice. You’ll also need tomato, red onion, garlic, and jalapeño for that fresh salsa flavor.
Fresh herbs: Parsley and cilantro add a bright, garden-fresh finish that keeps the creamy dressing from feeling heavy.
Creamy dressing: Sour cream, lemon juice, lime juice, cumin, and seasoned salt whisk together into a tangy dressing that coats the vegetables without overpowering them.
What kind of cucumber is best for salsa?
English cucumbers are my favorite for cucumber salsa because their skins are thin, their seeds are tender, and they stay nice and crisp once mixed with the creamy dressing. Garden cucumbers work too, but you’ll want to peel them first, slice them lengthwise, and scoop out the seeds with a spoon. This keeps the salsa crunchy and helps prevent excess liquid from diluting the dressing.
How to Make Creamy Cucumber Salsa
This cucumber salsa comes together in two quick parts: the fresh vegetables are mixed in one bowl, and the creamy citrus dressing is whisked in another before everything gets gently stirred together.
STEP ONE: Toss the cucumber, tomato, jalapeño, red onion, and garlic in a bowl until the veggies are evenly mixed. Stir gently so the cucumber stays crisp and the tomato doesn’t get mushy.
STEP TWO: In a small bowl, whisk together the sour cream, parsley, cilantro, cumin, seasoned salt, lemon juice, and lime juice until the dressing is smooth and creamy.
STEP THREE: Pour the dressing over the vegetables and stir just until everything is coated. Keep the mixing light so the salsa stays chunky, fresh, and scoopable.
Tips for Success
Keep it crisp: Stir gently once the dressing goes in so the cucumber stays crunchy and the salsa doesn’t get watery.
Serve it fresh: This salsa has the best texture the day it’s made, especially if you wait to add the creamy dressing until shortly before serving.
Cucumber Salsa Variations
This creamy cucumber salsa is easy to customize, whether you want it spicier, lighter, or more like a fresh pico-style salsa.
- Use Greek yogurt: Swap the sour cream for Greek yogurt for a tangier, lighter dressing.
- Make it non-creamy: Skip the sour cream or yogurt and use only lemon and lime juice for a fresher, pico-style cucumber salsa.
- Adjust the heat: Remove the jalapeño seeds and membrane for mild salsa, or use a serrano pepper for more spice.
- Skip the cilantro: Leave it out if you’re not a fan, or add a little extra parsley for fresh herb flavor.
*This post originally posted on 07/24/2015.
Creamy Cucumber Salsa Recipe
Ingredients
- 2 cups English cucumber peeled and diced
- ½ cup tomato seeded and diced
- ¼ cup red onion peeled and diced
- 2 tablespoons fresh parsley finely chopped
- 1 jalapeno seeded and chopped
- 4 ½ teaspoons fresh cilantro finely chopped
- 1 clove garlic minced
- ¼ cup sour cream
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons lime juice
- ¼ teaspoon ground cumin
- ¼ teaspoon seasoned salt or regular salt
Equipment
Method
- In a medium mixing bowl, gently stir together 2 cups English cucumber, 1/2 cup tomato, 1/4 cup red onion, 2 tablespoons fresh parsley, 1 jalapeno, 4 1/2 teaspoons fresh cilantro, and 1 clove garlic until well mixed. Set aside
- In a small bowl, whisk together 1/4 cup sour cream, 1 1/2 teaspoons lemon juice, 1 1/2 teaspoons lime juice, 1/4 teaspoon ground cumin, and 1/4 teaspoon seasoned salt until smooth.
- Pour the dressing over the cucumber mixture and stir gently until evenly coated.
- Serve immediately with tortilla chips for dipping or spoon over tacos.
Aubrey’s Tips
- Use English cucumbers for the easiest prep. If you’re using garden cucumbers, peel and seed them first.
- For a milder salsa, remove the jalapeño seeds and membrane.
- Greek yogurt can be used in place of sour cream for a tangier dressing.
- For a non-creamy cucumber salsa, skip the sour cream or yogurt.
- Store covered in the refrigerator for up to 2 days. Drain off any extra liquid and stir before serving.
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Can I make cucumber salsa dairy-free?
Yes! You can use your favorite dairy-free sour cream or plain dairy-free yogurt for the creamy dressing. Cashew, almond, coconut, and oat-based options all work well in cold dips and salsas.
How do I keep cucumber salsa from getting watery?
Use English cucumbers or remove the seeds from garden cucumbers before dicing. If extra liquid collects after chilling, pour it off and give the salsa a quick stir.
Can I make cucumber salsa ahead of time?
Store leftover cucumber salsa covered in the refrigerator for up to 2 days. The cucumbers will release liquid as they sit, so drain off any excess water and give everything a gentle stir before serving again.
How to Store
Cucumber salsa is best served fresh, but chilling it for 20 to 30 minutes before serving gives the flavors a little time to blend. For the crispest texture, wait to stir in the creamy dressing until shortly before serving.
Other Recipes to Serve with Cucumber Salsa
Serve it with tacos, grilled meats, crispy favorites, casseroles, rice, and fresh sides for an easy summer meal. That cool, creamy dressing is so good with spicy, smoky, or crunchy dishes.
- Tortilla Chips: The salty crunch makes this cool, creamy salsa extra scoopable and perfect for snacking.
- Fish Tacos: The cool, creamy crunch is perfect with flaky fish and warm tortillas.
- Tequila Lime Grilled Chicken: A fresh scoop balances the smoky grilled flavor and citrusy marinade.
- Slow Cooker Crispy Carnitas: It adds a cool, crisp topping to rich, tender pork.
- Green Chili Chicken Enchilada Casserole: The fresh cucumber bite lightens up the creamy, cheesy casserole.
- Mexican Rice: Serve it alongside rice for a fresh, crunchy contrast.
- Pico de Gallo: Pair both dips with chips for an easy appetizer spread.
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