Cucumber Cups with Tomato-Corn Salsa

Makes about 16 cucumber cups



2 cucumbers, peeled

1 small red onion, finely chopped

2 plum/Roma tomatoes, finely chopped

1 tsp. minced jalapeno

2 Tbsp. freshly chopped cilantro, plus extra for garnish

1 teaspoon lime juice

Salt and freshly ground black pepper



Slice the peeled cucumbers into 1-inch pieces. Using a teaspoon or melon baller, scoop out the insides of each cucumber piece, leaving a half inch border.


Combine red onion, tomatoes, jalapeno, cilantro and lime juice. Season to taste with salt and pepper.


Scoop a teaspoon of salsa into each cucumber cup.


Serve cold, garnished with cilantro leaves.