Totally Green Salsa

Today is my 95th post (which isn’t particularly noteworthy) but it is my very first post as part of the Food Matters Project. A group of food bloggers take one recipe from Mark Bittman’s Food Matters Cookbook, adapt it, change it up, and post it on their blog. Creative, yes? As soon as I stumbled across this project, I knew I wanted to be part of it. I had given the book to my daughter for Christmas and was anxious to delve into it. Here was my chance.

The project’s featured recipe this week is Five Quick Salsas for Chips, Dips, and Other Stuff. Head over to Alissa’s blog Big Eats Tiny Kitchen to see the original recipe. You can also see all the variations here.

Since fresh halibut is available here on Vancouver Island now, I decided to make Halibut Tacos and adapt Bittman’s salsa recipe to complement this mild, delicate fish. I often make a salad called Totally Green that uses only green ingredients, so I patterned it after that. I like the contrast of sweet and salty in pretty much anything I eat and this salsa satisfies that craving. The apples are tart. The unpeeled cucumber adds depth of colour. Lime juice not only prevents the apples and avocado from browning, but it adds a tanginess. The jalapeno gives it heat. The chives make it green and the avocado just mushes in there and holds the whole mixture together. If you don’t have access to alder smoked rock salt, I g-u-e-s-s you could just use a coarse sea salt, but the smokey flavour just MAKES this salsa and complements the fish.

Makes about 1 1/2 cups of salsa

1 Granny Smith apple, finely diced
1/2 large avocado, diced
1/4 long English cucumber, finely diced
juice and zest of 1 lime
1/2 jalapeno pepper, minced
2 tbsp. snipped fresh chives
1 tsp. alder smoked rock salt

Toss the apple and the avocado with the lime juice to prevent browning, then add the cucumber, and jalapeno, and chives. Season with the smoked salt to taste. Serve with halibut fish tacos or thinly sliced jicama wafers pre-soaked in lime juice.

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18 Responses to Totally Green Salsa

  1. sandrajsm says:

    we have a ton of avocados due to a Costco run and now I have something new to use them in. Thanks for that, this dish looks great!

  2. Salsa goes so well with fish. Good choice. Hmm, smoked salt. I haven’t heard of that.

    • The Vancouver Island Salt Co. is a local business that makes smoked sea salts and other infused salts. He offers things like Alder Smoked, Cherry Smoked and Maple Smoked salts as well as salts infused with things like balsamic vinegar etc. I just bought one infused with Danish Blue Cheese that is to die for.

  3. Margarita says:

    sweet apples, creamy avocadoes, cool cucumbers, and chives… this is an awesome combo!

  4. Love all the green in there- perfect for spring! Welcome to The Food Matters Project, hope you’ll continue on each week with us. And a 95th post is still momentous- enjoy it!

  5. Lexi says:

    I love the sound of your salsa. We also are big fans of smoked salt.

  6. vanillalemon says:

    Love the colour! Looks delicious too 🙂

  7. Welcome to the group! We are in Seattle (transplants) and looking forward to finally making it to Vancouver one of these days 🙂

  8. Lena says:

    I’ll have to go out and try to find smoked salt here, sounds like something I really need. Also love the sounds of your salsa.

  9. Kate says:

    Your salsa is so pretty! I have the apple and cucumber on my list for late this summer. Smoked salt sounds perfect and I know just where to get it!

  10. I love it! I think I’ll make your version this weekend. YUM!!!

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