It’s true: I’m on a major health kick right now. ‘Tis the season to embrace light, fresh, veggie-driven meals that make me want to pull on my tennis shoes for an after-dinner stroll (instead of curling up under the covers for a Bachelorette marathon… which is so 2 months ago.) I picked up Gwyneth’s new cookbook, It’s All Good, over the weekend, and although I don’t have plans to fully adopt its no gluten/no dairy/no sugar philosophy, it is chock-full of delicious recipes that are really great for resetting the body after a period of overindulgence. Last night I made a version of one of her salsa recipes, altered a bit based on what I had on hand. It was as amazing eaten straight out of the bowl with a spoon as it was topping the striped bass we grilled with a little olive oil & sea salt for dinner…and served with a side of brussels sprouts sautéed with sriracha, I went to bed feeling satisfied and also a little virtuous. Which is a good thing, since tonight is date night at our favorite Mexican food restaurant, and margaritas will most certainly be on the menu. (but I digress.) Keep reading for the cucumber-clementine salsa recipe, and let me know if you try it topped on anything besides fish – I’m thinking grilled chicken would be so delicious, or even as a healthy alternative to guac served with a few warm corn tortillas!
Cucumber-Clementine Salsa
*makes about 2 cups (keeps great in the fridge for a couple days)
Ingredients:
- 4 clementines, peeled and chopped into 1/2″ pieces
- 1/2 english cucumber, or 2 baby cucumbers, diced into 1/4″ pieces
- 1/4 red onion, diced
- 1 red chili, seeds and ribs removed, minced
- 8 fresh mint leaves, chopped (a few torn leaves for garnish)
- 1 lime
- sea salt
Instructions:
Combine clementine, cucumber, red onion, chili and mint in a bowl. Zest a bit of the lime onto the top, then squeeze all the juice into the salsa. Sprinkle with sea salt to taste, toss to combine, and garnish with a few torn mint leaves.
*Great served over fish or chicken, as an accompaniment to warm corn tortillas, or tossed into a salad. Happy clean Spring eating!
Oh wow this looks amazing! I’ll be trying this and mango salsa this spring and summer.
glitterandgapske.blogspot.com
I’ve been looking to eat healthier and lighter so this is right up my alley! I think I’m going to pick up her book and totally make this salsa!! It must taste delicious with those mix of flavors!!
We had this very recipe from It’s All Good last night. We grilled a couple of portobello mushrooms in addition to the fish and topped those with the same salsa. So delicious! We’ve made a few other recipes from the book so far and are quite impressed with how tasty & easy they are.
Yum, the grilled portobellos would be SUCH a great veg option! Thanks Meredith!
So colorful and delicious!! Looks like I need to check out Gwyneth’s cookbook.
I’ve been making a very similar salsa for years (cilantro instead of mint and no cucumber) and topping seared tuna steak with it that are spiced with Jambalaya or any New Orleans inspired spices. All of this on top of a bed of Quinoa and Barley! Yum!
Sounds so good – and SO healthy! I just tossed the rest of my salsa into a salad of arugula and quinoa for lunch, and it was a great combo!
I make a similar salsa with grapes and cilantro in addition to the clementines and cucumber, and it’s wonderful! Especially with grilled fish or shrimp. Love this minty twist!
Yum, this looks really tempting and delicious, plus it’s so pretty and colorful! I’m a sucker for visually appealing dishes, and this one is perfection! A must try!
xx Ivana
Macarons and Pearls
You know…The Bachelorette is starting up again in May 😉
xo,
Ashley
looks great, I would love to try it!
Yummy! D
This looks divine! Yummm-O!!!
This looks lovely. Thinking I may have to head to the bookstore this week to pick up the cookbook as well!
Ohhhh. Will try this! Looks awesome!