|Bookmark this recipe so you can make Cross-Cultural Salsa to serve over everything when fresh tomato season arrives!|
I have a faithful reader named Lisa who's such a creative cook that she'd probably make a great food blogger, but since she doesn't have a blog she sends me her fantastic recipe ideas and lets me post them on Kalyn's Kitchen. (Thanks Lisa!) Lisa is the one who shared her "dumb" salad recipe that I renamed Not-so-Dumb Salad with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar. That recipe has been wildly popular on the blog and I promise you that Lisa's Cross-Cultural Salsa is just as good. I ate it over grilled fish when I tested the recipe, but I'd love this over sauteed or grilled chicken breasts or pork chops, or as a topping for tacos or burritos. And of course if it's a hot summer night and you're sitting out on the deck, you could certainly eat it with toasted pita bread or chips!
Start by zesting a lime and squeezing the juice into a bowl that's big enough to hold all the salad ingredients.
(Makes about 2 cups of salsa; recipe from a very creative reader named Lisa.)
1 large lime, zest and juice (at least 2 T juice)
1 avocado, diced
1 cup diced fresh tomatoes
1/4 cup finely diced red onion (or sliced green onion)
1/3 - 1/2 cup crumbled Feta
salt and fresh ground black pepper to taste
Zest the lime and then squeeze the juice, putting zest and juice into a bowl that's big enough to hold all the salsa ingredients. Dice the avocado into the bowl and toss with the lime juice and zest.
Cut up enough tomatoes to make 1 cup diced fresh tomatoes. Finely dice the red onion and crumble the Feta. Stir tomatoes and red onion into the avocados and lime juice and mix until well-combined. Then gently stir in the crumbled Feta just until it's mixed into the salsa. (Don't stir too much.) Season to taste with salt and fresh ground black pepper and serve.
Serve the salsa over grilled or roasted fish, grilled or sauteed chicken, grilled or sauteed pork chops, or steak. It could also be served as a topping for tacos or part of the filling for burritos, or simply as a salsa to be scooped up with chips or toasted pita chips.
South Beach Suggestions:
This salsa is loaded with low-glycemic ingredients, and as long as you don't overdo it on the Feta, it would be approved for any phase of the South Beach Diet.
Nutritional Information? I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
Ten More Salsas for Topping Grilled Fish, Poultry, or Meat:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Kiwi, Mango, and Cucumber Salsa with Lime and Jalapeno from Kalyn's Kitchen
Chimol Salsa from Kalyn's Kitchen
Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime from Kalyn's Kitchen
Salsa Verde with Green Tomatoes, Avocados, and Cilantro from Kalyn's Kitchen
Quick and Easy Restaurant Style Salsa from Mountain Mama Cooks
Mango, Watermelon, and Tomato Salsa Fresca from The Perfect Pantry
Pineapple Tomato Salsa from Simply Recipes
Easy Pineapple Salsa from Budget Bytes
Roasted Yellow Tomato Salsa with Cilantro from Gluten-Free Goddess
Corn and Black Bean Salsa from Homesick Texan
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)