Jalapeño Popper Cucumber Salad 

The Jalapeño Popper Cucumber Salad is a refreshing and spicy twist on the classic jalapeño popper. Combining the crispness of Persian cucumbers with the creamy richness of cream cheese, a hint of heat from fresh jalapeños, and the tanginess of Greek yogurt, this salad offers a delightful balance of flavors. It's perfect as a side dish for barbecues, a light snack, or even as a standalone meal.

Full Recipe:

Ingredients

• 2 Persian cucumbers

• ½ red onion

• 1 fresh jalapeño

• 3–4 tablespoons cream cheese (preferably with herbs)

• 1 tablespoon Greek yogurt or sour cream

• ½ teaspoon garlic powder

• ⅓ teaspoon smoked paprika

• ¼ teaspoon coarse sea salt

• 3–4 tablespoons sharp cheddar cheese, grated

• ¼ teaspoon soy sauce (optional)

• Sesame seeds (black and/or white) for garnish

Directions

1. Slice the cucumbers into ½ cm (¼”) thick rounds.

2. Dice the red onion and jalapeño.

3. In a mixing bowl or jar, combine the sliced cucumbers, diced onion, and jalapeño.

4. Add the cream cheese, Greek yogurt, garlic powder, smoked paprika, sea salt, and grated cheddar cheese to the bowl.

5. If using, add the soy sauce.

6. Toss the ingredients together until the cream cheese dressing evenly coats the vegetables.

7. Transfer the salad to a serving plate and sprinkle with sesame seeds.

8. Chill for 15–20 minutes before serving to allow flavors to meld.

Nutritional Information (per serving)

• Calories: 224 kcal

• Carbohydrates: 9 g

• Protein: 9 g

• Fat: 18 g

• Saturated Fat: 9 g

• Polyunsaturated Fat: 2 g

• Monounsaturated Fat: 4 g

• Cholesterol: 45 mg

• Sodium: 554 mg

• Potassium: 236 mg

• Fiber: 2 g

• Sugar: 4 g

• Vitamin A: 817 IU

• Vitamin C: 12 mg

• Calcium: 250 mg

• Iron: 1 mg