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–+ servings
Jalapeno Popper Cucumber Salad

Jalapeno Popper Cucumber Salad: A Zesty Low-Carb Treat

A refreshing Jalapeno Popper Cucumber Salad that bursts with flavor while keeping your carb count in check.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Persian Cucumbers Unpeeled for added texture
  • 1/4 cup Red Onion Finely diced
  • 1 medium Jalapeno Adjust based on spice preference
For the Dressing
  • 4 oz Cream Cheese Preferably with herbs
  • 1/2 cup Greek Yogurt Can use low-fat
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika Regular paprika works if preferred
  • 1 tsp Coarse Sea Salt Adjust to taste
For the Toppings
  • 1 cup Sharp Cheddar Cheese Can substitute with vegan cheese
  • 1 tbsp Soy Sauce Optional, use tamari for gluten-free
  • 1 tbsp Sesame Seeds For garnish

Equipment

  • Mandoline slicer

Method
 

Step-by-Step Instructions
  1. Slice the Persian cucumbers into ½ cm (¼ inch) thick rounds.
  2. Combine sliced cucumbers, finely diced red onion, and jalapeno in a mixing bowl.
  3. Prepare the dressing by combining cream cheese, Greek yogurt, garlic powder, smoked paprika, and coarse sea salt. Mix until smooth.
  4. Fold in sharp cheddar cheese and optional soy sauce into the mixture gently.
  5. Toss everything together or shake in a jar. Chill for 15-20 minutes.
  6. Serve garnished with sesame seeds.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 6gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Best enjoyed fresh. Store in fridge for up to 1 day and keep toppings separate until serving.

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