50min prep: 17min cook: 33min
Creamy avocado and crisp, refreshing cucumber pair up to make a tasty side dish. This recipe calls for you to make your own baked tortilla chips for a healthful snack, but feel free to serve this salsa on tacos, fish or regular corn chips.Notes:
- If making this dish in advance, add the avocado just before serving so it doesn’t turn brown.
Ingredients
Produce
- Avocado, Large — 2
- English Cucumber — 1 1⁄2 Cups
- Fresh Cilantro — 1⁄4 Cup
- Fresh Lime Juice — 2 Tablespoons
- Garlic — 2 Cloves
- Jalapeños — 2 Tablespoons
Bread & Bakery
- Whole Wheat Tortillas, 10″ — 6
Spice & Baking
- Black Pepper
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 2 Teaspoons
Equipment
Kitchen Supplies
- Parchment Paper
Appliances
- Oven
Cooking Equipment
- Baking Rack, Optional
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Medium
- Sheet Pan
Prep Steps
- Chop cucumber into 1/4 inch dice to measure the indicated amount. Place in medium mixing bowl.
- Cut the stem end off the jalapeño, then cut in half lengthwise. Remove the seeds and ribbing. Cut into a small dice to measure the indicated amount and add to the cucumber. Avoid touching your face when handling peppers, and wash hands immediately after.
- Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Add to the cucumber and jalapeño.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the bowl of cucumber.
- Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh out and add to cucumber mixture.
- Squeeze fresh lime juice into the bowl of cucumber. Mix to combine. Season salsa with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Cut the tortillas into quarters.
Cook Steps
- Preheat the oven to 425 degrees.
- Prepare a sheet pan with a layer of parchment paper.
- Scatter the tortilla wedges in a single layer on the prepared sheet pan. Drizzle with olive oil and sprinkle with salt.
- Place the tortillas in the preheated oven. Bake until golden and crispy, about [9-12 minutes].
- Let the tortilla chips cool in a single layer for about 5 minutes after removing from oven. If you have a baking rack, it’s even better to let them cool on the baking rack.
- Transfer the cucumber-avocado salsa to a serving dish.
- Transfer the oven-baked tortilla chips to a serving platter and serve with the cucumber-avocado salsa on the side.