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!
*makes about 2 cups (keeps great in the fridge for a couple days)
- 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
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!
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