Jalapeño Popper Cucumber Salad 

This vibrant salad offers a delightful combination of creamy, spicy, and crunchy elements, reminiscent of the beloved jalapeño poppers. With the crispness of cucumbers, the heat of jalapeños, and the richness of cream cheese, it's a refreshing and flavorful dish perfect for summer gatherings or as a light snack.

Full Recipe:

Ingredients

• 2 Persian cucumbers, thinly sliced

• ½ red onion, finely diced

• 1 jalapeño, seeded and finely 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, finely shredded

• ¼ teaspoon soy sauce (optional)

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

Directions

1. Prepare the Vegetables: Slice the cucumbers into ½ cm (¼”) thick rounds using a mandoline or a sharp knife. Dice the red onion and jalapeño, adding them to the cucumbers in a mixing bowl or jar.

2. Make the Dressing: In a separate bowl, combine the cream cheese, Greek yogurt, garlic powder, smoked paprika, and sea salt. Add the shredded cheddar cheese and soy sauce (if using), mixing until well combined.

3. Combine: Pour the dressing over the cucumber mixture. Gently toss or shake to coat the vegetables evenly, being careful not to crush the cucumbers.

4. Serve: Transfer the salad to a serving plate and sprinkle with sesame seeds. Serve immediately or refrigerate for 15–20 minutes before serving for enhanced flavor.

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