A friend of mine is an amazing cook and baker who was professionally trained in France. She periodically offers cooking classes for locals to learn how to make a few of her famous recipes, namely her incredible pavlovas, which she sells at a nearby café. Awhile back, some friends and I signed up for one of her classes because we were dying to know how to make her desserts.
Just as expected, they were out of this world!
But she also had this unique salsa recipe that I’ve made just as many times as her pavlovas, because it’s so simple and easy, yet very flavorful. I crave it at this time of year, when everything outside is becoming greener and fresh produce is more readily-available.
I’ve shared my favorite Mexican-style salsa before, and I almost always have a batch of it in the fridge during the summertime.
But this recipe is different. It’s not spicy, so it’s a good fit for picky or sensitive eaters. It’s much fresher, because it’s made of fresh vegetables rather than canned ones. And my friend serves it in scoop-style chips, so it’s also cute and fancy if you want it to be.
I love the look of this salsa served in Tostitos Scoops, but my favorite chips to pair it with are the Hint of Lime Tostitos. (This post is not sponsored by Tostitos, by the way; I just like two of their tortilla chip varieties the best! You can usually find a knockoff version at Walmart, too.)
The lime tortilla chips are super flavorful, so they add something extra to the salsa and I always keep a bag in my pantry for that reason.
You can make this year-round, and you can usually find a bag of multicolored peppers (red, orange, and yellow) in grocery stores throughout the year. You can also just buy one pepper of each color when they’re in season.
Although I am totally a dessert gal, I do love my fair share of healthy recipes, too, and this is definitely one of them. If you’re looking for a great snack that’s good for you, too, this is the recipe for you!
- 2 mini cucumbers
- 2 tomatoes
- 2 stalks celery
- 2 green onions
- 1 red pepper
- 1 orange pepper
- 1 yellow pepper
- 1 tsp. extra-virgin olive oil
- 1 tsp. lemon juice
- Dash salt
- Dash pepper
- Finely dice cucumbers, tomatoes, celery, onions and peppers (discarding stems). Place vegetables in a large bowl with oil and lemon juice. Season with salt and pepper to taste and toss together.
- Serve with tortilla chips and store salsa in the refrigerator for up to 1 week.
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 50 mg
Potassium: 280 mg
Total Carbs: 8 g
Protein: 1 g