Avocado, Kiwi, and Date Salsa
- 1 cup pitted and chopped organic dates
- 3 Kiwis – peeled and chopped (I like my kiwis really ripe)
- ¼ cup Red Onion finely chopped
- ¼ cup Red Bell Pepper finely chopped
- 2 tbsp Cilantro leaves
- 1 Jalapeno finely chopped
- 1 tbsp Lemon juice (I use lime sometimes for a bit more zing)
- ½ tsp Salt
- ¼ tsp Pepper
- 1 tbsp Olive oil
Combine Medjool Dates, avocado, kiwi, onion, bell pepper, cilantro, jalapeno, lemon juice ¼ tsp salt and 1/8 tsp pepper in a bowl. Yummmmy!
This salsa is nice with fresh lemon-pepper or lime-pepper hummus and gluten free tortilla chips which gives you some protein from hummus.
If you want some ‘real’ vegetarian protein, try cooking up some organic brown long grain rice and black beans, and serving them over a bed of fresh garden leaf salad mix like that which you can get through Taylor Organics (their baby leaf spring mix), then top with some vegan cheese and salsa.
This is great with most anything you would use salsa on normally, but ….shhhhhh…. being that I am a raw vegetarian, don’t tell anyone…. but, I tried it on some grilled salmon and it was really good. Here is the preparation for this variation:
- Using 1½ Lbs North Atlantic Salmon (not farm raised because of mercury levels)
- Rinse and pat dry with a paper towel, then sprinkle with salt, pepper, and brush on some crushed garlic clove in olive oil on both sides of the fillets (makes three servings at 1/2 pound each).
- Heat olive oil or coconut oil (my favorite) in a skillet over medium high heat, then saute salmon steaks for 4 to 5 minutes on each side making sure that the steaks are completely cooked through but not over cooked. (fish is funny that way… if you do it right it will be light tender moist and delish). If you want to broil it you can, but the best in on the grill!
- Place salmon steaks on a bed of baby leaf spinach, add salsa over them, and garnish with a lemon curl and cilantro leaves if you want to look like a real fancy chef for your dinner guests!