Some years ago, when Paul was attending a cardio-rehab program, he sampled a healthy low carb snack of cucumber salsa served with pita chips. Over the years we played with recreating it, but our attempts always fell short of the original. This week, with our first crop of garden cucumbers, I made another attempt and finally got it just right. So here’s my take on the cucumber salsa served with lavash bread crackers.
Fresh Cucumber Salsa
- two medium garden fresh cucumbers, peeled and chopped
- 2 ounces of feta cheese finely diced
- 1/2 cup chopped red onion
- the juice of two small/medium sized lemons
- 3 tablespoons of fresh chopped dill
Mix all of the above ingredients together and chill. If the cucumbers are a bit on the large size I scrape out and discard the seeds. If the seeds are on the small side, I dice the entire cucumber.
Lavash Bread Crackers
This idea came from my mom. We enjoy these much more than the pita chips.
- 1 package of Joseph’s Flax, Oat Bran & Whole Wheat Lavash Bread
- spray oil or Pam
- sea salt
Preheat oven to 350 degrees. Lay a Lavash bread on a cutting board. Spray each side lightly with Pam or oil. With a pizza cutter slice the Lavash bread into cracker size pieces – whatever size or shape you like. Transfer the pieces to a cookie sheet. Salt lightly. Bake for 5 minutes. Remove from oven, flip crackers and bake for 5 more minutes. Cool and enjoy or store in an air tight container.