Jalapeño Popper Cucumber Salad 

The Jalapeño Popper Cucumber Salad offers a refreshing twist on the classic jalapeño popper appetizer. Combining the crispness of cucumbers with the creamy richness of cream cheese, the tanginess of Greek yogurt, and the spicy kick of jalapeños, this salad is both satisfying and easy to prepare. It's a perfect addition to summer gatherings, serving as a light snack or a flavorful side dish.

Full Recipe:

Ingredients

• 2 Persian cucumbers

• ½ red onion, diced

• 1 jalapeño, diced

• 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 without peeling them.

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

3. Add the cream cheese, Greek yogurt, garlic powder, smoked paprika, sea salt, and grated cheddar cheese to the bowl. If using, add the soy sauce.

4. Toss the ingredients together until the dressing evenly coats the vegetables. Alternatively, cover the jar and shake gently to mix.

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

6. Serve immediately or refrigerate for 15–20 minutes 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