Looking for the perfect snack to eat poolside while you relax in the sun drinking your ice tea and reading a book? Ha. More like the perfect appetizer to snarf down during catch-up with your parent friends while your kids run around the house throwing stuff on the floor.
Either way, this is it.
It’s the type of snack you won’t feel bad eating all of – and then going back for more. It’s light. . . healthy. . .and totally addicting.
Oh, and the Late July chips – I can’t say enough about them! I was fortunate enough to receive one bag to taste test. . . and then promptly went to the store and bought four more. No, I’m not kidding. Jennifer is addicted to them as well π Open a bag in our household and it’ll be gone in a few minutes, no joke. And, you can feel good while you are eating them because not only are they organic, but they are packed full of only the best ingredients.
The Sea Salt by the Seashore remain our favorite (we’ve worked our way through three bags already), next we are going to try the Blue Corn and then the Sweet Potato variety (they also come in ranch and a few other flavors).
The cucumber-tomato salsa is based on this recipe (Crisp Cucumber Salsa) I found on Pinterest. By swapping Stonyfield Greek yogurt for sour cream you omit a boatload of calories, while keeping that delicious, tangy flavor. 
Late July chips are sold in a variety of stores. I found ours at Earthfare, our local healthy-food store (similar to Whole Foods). However, according to the handy map on the Late July website I see they are also available at our local Whole Foods as well as a major grocery chain, Publix. You can also follow them on Facebook to learn about their new flavors!
Here’s the recipe – it’s super simple! Best served right away, though my personal preference was to chill it for a short while (I like my salsa cold π ).
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- 2 cups finely chopped peeled cucumber (~one English cucumber is perfect)
- 1 cup finely chopped, seeded tomato
- 1/3 cup finely chopped onion (~1/4 of a sweet onion)
- 1 garlic clove, minced
- 1/4 cup Greek yogurt
- 2 tsp lime juice
- 1/4-1/2 tsp cumin (start with 1/4 and add more to taste)
- 1/4 tsp salt
- dash of freshly ground pepper
- Dice vegetables and mix together
- Combine yogurt, lime juice, spices and minced garlic and mix until combine
- Pour dressing over vegetables and mix until combined.
- Note: I prefer sweet onions, however red onions would also work. Also, I omitted JalapeΓ±os and Cilantro from the original recipe, however both would work well.
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