At this time of year my diet could become pretty predictable. I do the rounds of grilled/broiled or barbecued meat, fish, poultry, veggies etc in something of a rotation and it works for me. I can prep the food in advance if needs be by putting in a marinade or coating with a rub up to a night or day before and know it will be flavoursome (and tender) for cooking at the end of the day. Where I add variety is in my side dishes. These might be salads, grain side dishes, sauce accompaniments and all the rest, but salsas are one that I rely upon time and time again.
They are little pockets or spoonfuls of great flavour, colour, texture contrast and are literally bursting with great micro nutrients to accompany those macro ones.
I have one or two that I am never without like an all-purpose tomato one (see below) which is used at almost every meal time (including breakfast in an omelette or as a side for scrambled eggs). But I do also make others that are more seasonal like mango, avocado and kiwi or use canned items like corn or beans to ‘beef’ up a standard one. Onions (of all types) feature frequently and herbs of all kinds are a mainstay.
Maybe it’s because it’s June (and Wimbledon not too far away) but my latest salsa offering is a strawberry, onion and herb affair. It’s good with just about any kind of food (seriously, if you haven’t had strawberries as a savoury side do try now) but fabulous as a summer party appetiser too with protein crisps, low-carb tortilla dippers or baked salami toppers when snack attack time comes around (see recipes for these in my Return 2 Slender cookery book). The one shown uses basil but I can assure you that it also works well with fresh coriander/cilantro and mint too.
STRAWBERRY, ONION AND HERB SALSA
350 g/1 pint strawberries, hulled and diced
½ red onion, finely chopped
juice and grated zest of 1 lime
½ small jalapeno chilli pepper, seeded and chopped (optional)
3-4 tbsp chopped fresh basil (or other herb like coriander/cilantro or mint)
salt and freshly ground black pepper
- Mix the strawberries with the onion, lime juice, lime zest, chilli pepper (if used), basil and salt and pepper to taste. Cover and chill until required. Stir well before serving.
- This mixture will keep in the refrigerator in an airtight container for up to 3 days.
WLS PORTION: ½-1
V suitable for Vegans and Vegetarians
CALORIES PER PORTION: 40.2
PROTEIN: 1.2 g
CARBOHYDRATE: 9.2 g
FAT: 0.2 g
Gazpacho Salsa ( for recipe click here)
Tomato Salsa For Just About Everything (for recipe click here)
Jerk Pork Skewers with Pineapple Salsa (from Return to Slender Cookery Book 1 click here for details)
Chicken with Goldenberry Salsa (for recipe click here)
Hot Horseradish Beef Burgers with Salsa (for recipe click here)
Greek Feta Dip and Salsa (for recipe click here)
Spiced Prawns/Shrimp with Strawberry and Avocado Salsa (for recipe click here)
Image of Strawberry Salsa © Bariatric Cookery (UK) Ltd