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Jalapeno Popper Cucumber Salad

Jalapeno Popper Cucumber Salad for a Refreshing Kick

This Jalapeno Popper Cucumber Salad combines spicy jalapenos and creamy cheese for a low-carb, keto-friendly meal.
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Prep Time 5 minutes
Chill Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Persian Cucumbers can be replaced with English cucumbers
  • 1 small Red Onion can use shallots for milder flavor
  • 1 medium Jalapeno use mild pepper for less spicy version
  • 4 oz Cream Cheese consider using Greek yogurt for a lighter option
  • 4 oz Greek Yogurt or Sour Cream
  • 1 tsp Garlic Powder fresh garlic can be used but may alter texture
  • 1 tsp Smoked Paprika regular paprika can be a substitute
  • 1 tsp Coarse Sea Salt adjust to taste
  • 1 cup Sharp Cheddar Cheese or any cheese of choice
  • 1 tbsp Soy Sauce optional, use tamari for gluten-free
  • 1 tbsp Sesame Seeds for garnish

Equipment

  • knife
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Slice the unpeeled Persian cucumbers into ½ cm (¼") thick rounds and place in a mixing bowl.
  2. Finely dice the red onion and jalapeno, and sprinkle over the cucumber slices.
  3. Incorporate the cream cheese and Greek yogurt into the mixing bowl, mixing gently.
  4. Sprinkle in garlic powder, smoked paprika, and coarse sea salt, mixing well.
  5. Fold in the sharp cheddar cheese gently to distribute evenly.
  6. Drizzle soy sauce if using, and toss everything thoroughly for full flavor.
  7. Transfer to a serving plate, garnish with sesame seeds, and serve chilled.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 8gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

This salad is best enjoyed cold for maximum flavor. Store leftovers in an airtight container for up to 1 day. Avoid freezing as cucumbers lose their texture.

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