Prep 15 mins
Cook 0 mins
Low calorie, fat free vegan recipe from Whole Foods; it is highly rated on their website. They suggest serving it atop grilled fish but I think it would also be great with chicken or pork tenderloin. You can make it up to 4 hours ahead of serving, just keep it in the refrigerator. I think mango and a splash of OJ would be a great addition to this recipe as well! NOTE: I just made this recipe and I added the OJ for a touch of sweetness and added a couple drops of jalapeno sauce for more kick. I also didn't care for the mint, so I changed that to optional. . .the basil was nice I thought.
- 3 peaches, pitted and chopped
- 1 cucumber, seeded and chopped
- 1⁄2 white onion, chopped
- 1 jalapeno, seeded and finely chopped
- 1 tablespoon chopped mint (optional)
- 1 tablespoon chopped basil
- 1 lime, Juice of
- Toss all ingredients together in a large bowl then serve.
Made this to go alongside a grilled meal tonight - really liked it, and so did my children. I cut the recipe down by a 3rd and just used 1 peach. Unfortunately my peach was really not ripe enough, so it didn't hold together as a salsa normally would, but the flavours were great - I like the fresh mint in this very much. I think the leftovers tomorrow are going to be sensational!
I used this as a delicious and refreshing topping on salmon. I also used fresh spearmint from my garden, however the color wasn't as festive as the photos submitted previously because I bought white peaches by mistake. Made for Veg "N Swap tag.
This is a really interesting combo of flavours. I really liked it served with multigrain tortilla chips, my husband not so much so. Since this made a lot, I tried baking some chicken topped with the salsa and a light coating of jack cheese - it turned out really nice, we both enjoyed it very much. Added a lot of flavour, visual interest and not so many calories. Made for PAC Fall 2009.