Cool Summer Salsa

bowl of cool summer salsa with corn chips

Servies: 6

Fruits and Vegetables: ½ cup per serving


1 large cucumber, peeled, seeded, and diced

1 orange, peeled and diced or 1 small can mandarin oranges, drained

1 small tomato, diced 2 green onions or scallions, minced

1 jalapeño pepper, seeded and minced   (adjust amount to taste)

1 tablespoon olive or vegetable oil

2 tablespoons lime juice


  1. Wash and prepare fresh vegetables and orange.
  2. In a small bowl, combine all ingredients. Toss thoroughly.


  • Use as a salsa dip with baked tortilla chips.
  • Use as a topping in pita pocket sandwiches filled with tuna, chicken,or turkey salad.
  • Mix with couscous for a delicious side dish.
  • Spoon 3 tablsepoons of salsa over each serving of chicken or fish.

Nutrition Facts

Serving size: about ½ cup; Calories: 45; Carbohydrates: 5 g; Fiber: 1 g; Fat: 2.5 g;  Saturated fat: 0 g; Sodium: 0 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see