Super-saver because it features in-season mango and strawberries. And in-season translates to “at their most budget-friendly price right now.”
So it makes perfect cents to take advantage of both antioxidant and nutrient-rich fruits over the coming weeks.
But instead of just enjoying them “as is” for a snack or side dish, or adding them to yogurt, smoothies and cereals, try this easy-to-make salsa. You’ll find yourself scooping up more of the salsa and eating less of the corn tortilla chips – it’s that good and refreshing. You can even make a batch and serve it as an accompaniment to grilled or roasted fish, chicken, pork and beef.
Isn’t it nice to know you’ll be saving money AND giving yourself a dose of phytonutrients to promote heart, brain and skin health, optimal immune function and possibly even help lower cancer risk?
Happy springtime to all!
Zesty Strawberry & Mango Salsa
1 pound strawberries, hulled and diced (roughly 3 heaping cups diced)
1 large mango, peeled, pitted and diced (roughly 1-2/3 cups diced)
1/3 cup diced red onion
1 jalapeno pepper, seeded and very finely diced
Zest from 1 lime
3 tablespoons fresh lime juice
3 – 4 tablespoons finely chopped cilantro
½ teaspoon Kosher salt
¼ teaspoon garlic powder
In a large bowl, gently toss strawberries, mango, red onion and jalapeno pepper together. In a small bowl, whisk together lime zest, lime juice, cilantro, salt and garlic powder. Pour over berry mixture and toss lightly to blend. Serve immediately or refrigerate in tightly covered container.
Makes about 5 cups salsa (10 servings of ½-cup each)
Recipe created by Kim Galeaz, RDN CD
Per serving: 42 calories, 10 g carbohydrate, 0 fat, 0 protein, 112 mg sodium, 2 g fiber, 39 mg vitamin C (65% of Daily Value).