MUSHROOM, TOMATO & GRAPEFRUIT SALSA, Vegan, low-fat, no sugar

A Saucy Salsa for All Seasons...

Tomato, Mushroom and Grapefruit Salsa
'Wasn't sure about this but really liked it.' Taster

A salsas is a terrific no-sugar, low-fat accompaniment to meat and fish.  They're a bit like a relish, but chunkier and drier, usually involving salad veg, fruit and an acidic dressing. Often served as a side, 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: £2.00
Feeds: Several

Ingred:
   1 large ripe tomato, in med dice (about (170 gms/6oz)
   13gm/4oz mushrooms, in med dice
   a whole me 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, finely 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:

1. Combine everything except the grapefruit in a large bowl
2. Refrigerate a few hours or overnight
3. Add grapefruit just before serving
4. Decant into a serving bowl and taste, adjusting seasoning if necessary
5. Serve as a side dish to  felafels, or mix with yoghurt-mayo as a dipping sauce.

Comment:

'Wasn't sure about this but it was really lovely with the felafel platter.  I could  also see it at the breakfast table.' Retired writer

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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.