Four Salsa Variations
Nutritional values
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 103.3 μg | (172 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,353 mg | (34 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the tomato salsa
- 8 ripe Tomatoes
- 1 finely chopped red onion
- 1 handful finely chopped mint
- 1 handful finely chopped Basil
- 2 tsps lemon zest
- salt
- freshly ground peppers
- extra virgin olive oil
- 1 Tbsp Red wine vinegar
- For the avocado salsa
- 2 ripe Avocados
- 1 red onion
- 2 Tbsps finely chopped cilantro
- salt
- freshly ground peppers
- 3 Tbsps extra viring olive oil
- 4 Tbsps freshly squeezed lemon juice
- For herb salsa
- 2 handfuls Basil
- 1 handful Coriander
- 1 handful parsley
- 1 handful Lemon balm
- extra virgin olive oil
- 1 tsp organic lemon zest
- 1 peeled garlic clove
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- For the cucumber salsa
- 1 Cucumber
- 1 chili pepper
- 2 Tbsps finely chopped Basil
- 3 Tbsps apple cider vinegar
- 2 Tbsps water
- 3 Tbsps extra virgin olive oil
- salt
- freshly ground peppers
Preparation steps
For the tomato salsa: Rinse the tomatoes, cut in half, remove seeds and cut into small cubes. In a bowl, mix the tomatoes with the onion, mint, basil, lemon zest, salt and pepper to taste, 3 tablespoons of olive oil and the vinegar. Allow to marinate for 10 minutes.
For the avocado salsa: Halve the avocados lengthwise, remove pits and cut into small cubes. Peel and finely chop the onion. In a bowl, mix the avocado with the onion, cilantro, lemon juice and olive oil. Season with salt and pepper to taste. Allow to marinate for 10 minutes.
For the herb salsa: Add the basil, cilantro, parsley, lemon balm, garlic and lemon zest to a blender, and pulse until fine. Add oil to loosen if necessary. Season with salt and pepper to taste.
For the cucumber salsa: Rinse the cucumber, halve lengthwise and remove seeds with a teaspoon. Finely chop the cucumber. Rinse the chile peppers, cut in half lengthwise, remove seeds and white ribs, and finely chop. Place the cucumber in a bowl and season with salt. Allow to sit until the cucumber releases its water. In a bowl, combine the cucumber ith the chile, basil, vinegar, water and oil, and season with salt and pepper to taste. Season with salt and pepper to taste.
