This recipe appeared in my May column for The Hinton Voice (my local newspaper).
[My friend Kate and I have recently been getting together every couple of weeks to cross off things on our foodie bucket list. We recently made homemade puff pastry, which is something I never thought I would be brave enough to make. Not only did it turn out beautifully (yay teamwork!), we had an absolute blast making it together, and even acquired some newfound arm muscles to boot.
Kate is a genius in the kitchen, especially when it comes to making homemade salsa - so much in fact, that after trying her tomato salsa recipe I have devoted an entire garden box at the Community Greenhouse to different salsa ingredients. I remember when we first starting talking salsas a couple of years ago, I had recently tried making my own but it was missing one key ingredient that I couldn’t quite put my finger in. Kate suggested I tried adding roasted tomatillo’s, and she was absolutely right – the salsa was delicious after I added them to the dish, and now I can’t eat my salsa without them.
Both of us like to try and eat fresh, healthy lunches as often as possible so during one of our cooking sessions, we decided to make a fruit salsa. This salsa is so bright and colourful, it’s the perfect spring dish to add to your table or pack in your next picnic lunch. I can hardly wait until the Okanogan peaches are ready so I can make this salsa with peaches too!]
Recipes makes approx. 4 cups of salsa
- 1 English cucumber
- 1 medium mango
- 1 lime
- 1 tbsp fresh cilantro
- 6 large strawberries
Wash all fruit and vegetables and pat dry.
Cut English Cucumber in half and remove all seeds with a spoon (I like to reserve this and incorporate it into my next smoothie). Chop cucumber into bite sized pieces - I leave the skin on to add a bit of colour, but this is really just personal preference.
Peel and dice mango into small pieces, then mix with diced cucumber. Add the juice from the lime, and 1 tbsp of fresh cilantro, chopped.
Dice the strawberries, and then lightly toss them with the rest of the mixture (I make sure to add the strawberries last just because they can sometimes bleed their vibrant color onto the rest of the salsa if added too early.
Serve with tortilla chips.
Nutritional Info (per ¼ cup salsa)
Calories – 28 Fat - 0 Carbs – 7 Protein - 0 Fibre – 1