These three toppings, or salsas, give character to even the plainest grilled or poached chicken, fish or meat. In fact, all three are also good enough to eat on their own or over rice or pasta. Keep leftovers in a tightly covered container in the refrigerator; the flavor will be even better the second day, though the textures will dull a bit.
-Los Angeles Times-Washington Post News Service
Summer Corn Salsa
Light, crisp and subtly sweet, this salsa tastes like the essence of summer. If your corn is freshly picked, it needn’t be cooked at all. If you aren’t sure, cut the kernels from the cob and place them in a microwave-proof bowl. Sprinkle lightly with water and microwave for about 30 seconds; stir and microwave another 30 seconds, or until just “blanched.” Makes about 6 servings.
Ingredients
Directions
Combine all ingredients and let sit 20 minutes before serving.
Nutritional analysis for each serving: 37 calories, 1g protein, 8g carbohydrates, 1g fiber, 0g fat, 0g saturated fat, 0mg cholesterol, 103mg sodium
Tomato-Avocado Salsa Cruda
Make this as hot or as mild as you like by using more or less jalapeño. It is a light, tasty pairing for fish and chicken, and also can be used in place of a classic Mexican-style salsa with corn chips. Makes about 6 servings.
Ingredients
Directions
Combine all ingredients and let sit at least 10 minutes before serving.
Nutritional analysis for each serving: 77 calories, 2g protein, 8g carbohydrates, 3g fiber, 5g fat, 1g saturated fat, 0mg cholesterol, 105mg sodium
Green Grape, Celery and Cucumber Salsa
This unusual salsa is akin to a crunchy chopped salad. The unusual combination of ingredients creates an intriguing, gentle interplay of flavors and textures. Use this with swordfish, scallops and chicken breasts, or tossed in with other vegetables. Makes about 6 servings.
Ingredients
Directions
Combine all ingredients.
Nutritional analysis for each serving: 32 calories, 1g protein, 8g carbohydrates, 1g fiber, 0g fat, 0g saturated fat, 0mg cholesterol, 28mg sodium
