With the sun coming out and the feelings of warm weather finally hitting Spokane (for now at least), I’ve been more accepting of the phase out of the winter squashes with all the wonderful fresh produce that comes with springtime. This tropical salsa recipe is a great example of how to incorporate some of the fresh fruit that is out now and doesn’t leave you disappointed in it’s shelf life (I’ve kept mine up to a full week) or its versatility. I have used it in fish tacos, grain bowls, salads and lunch wraps. You cannot go wrong with having this recipe on hand.
Yields: 4 – 6 Servings
- 1 Pineapple, cored and diced
- 1 Red Pepper, seeded and diced
- 1 Red Onion, finely diced
- 1 Sprig of Cilantro, minced
- 3 Tbs Fresh Mint, minced
- Dice the pineapple, red pepper, and onion into small pieces and set in a medium sized mixing bowl
- Mince the fresh mint and cilantro. Add to the mixture and mix until well combined.
- Chill in the fridge or serve immediately!
Nutritional Information: Calories 130 / Protein 2 g / Carbohydrates 33 g / Dietary Fiber 4 g / Total Sugars 24 g / Added Sugars 0 g / Total Fat 0 g
Credit: The Fresh Plate
Tip: Try adding diced mango to the mix as well for an extra tropical flavor! However, keep it separate if not serving immediately as the mango can make the salsa a little slimy as the week goes on.