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| Tomato, Mushroom and Grapefruit Salsa |
Salsas are terrific no-sugar, low-fat accompaniments to meat and fish. They're a kind of relish, but chunkier and drier, usually involving salad veg, fruit and dressing. Often served as a side dish, salsas can also be stirred into creamy salad dressings to add a punch of flavour.
This one, inspired by Mushrooms Canada, was developed for a recipe involving eggs and bacon (English Breakfast Salad). It has an unusual combination of ingredients but is incredibly tasty. It chimed perfectly with 67's Felafel Platter but proved versatile in other dishes, too.
Cost: £1.25
Feeds: Several
Ingred:
1 large ripe tomato, in med dice (about 6 oz/170 gms)
4 oz/13 gm mushrooms, in med dice
a whole grapefruit, peeled and segmented (with membranes removed) in med dice (with juices if poss)
1/3 cup/75 ml red onion, in fine dice/OR if there are children eating, a quarter cup finely chopped chives
1 med clove garlic, minced or grated
1 - 1.5 tsp jalapeno pepper, minced or 1/4 tsp chilli flakes (opt)
1 tbsp olive oil
2 tbsp lime juice
1 tbsp each minced fresh basil & parsley (or 1 tsp dried)
1/8-1/4 tsp salt
Method:
- Combine everything except the grapefruit in a large bowl
- Refrigerate a few hours or overnight
- Add grapefruit just before serving
- Decant into a serving bowl and taste, adjusting seasoning if necessary
- Serve as a side dish to felafels, or mix with yoghurt-mayo as a dipping sauce.
This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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