Salsa for your health

pomegranate-cucumber-and-mint-salsa-grassrootsandgrains1I love pomegranate seeds. They’re juicy, crunchy, sweet and tart – all at once! The seeds are also packed with nutrients, fibre and antioxidants. They’re a key food in the fight against cancer and heart disease.

In a previous post, I talked about the health benefits of pomegranate seeds in addition to showing you a fast, non-messy and easy way to deseed the fruit. You can view this here.

Pomegranate seeds can be eaten whole or in fruit salads, yoghurt, main meals, beverages, smoothies or desserts. Here’s another way to enjoy the seeds – in a salsa!

This salsa recipe will make your taste buds dance. It’s delicious and colourful. It was created by Julie Montagu and it’s simple to make. It can be served as a side dish to a main meal or as an appetizer with natural corn or kale chips. For more healthy recipes, I invite you to visit Julie’s site at: http://theflexifoodie.wordpress.com

Enjoy!

Pomegranate, Cucumber and Mint Salsa!

By Julie Montagu

Salsa makes a great accompaniment to a wide selection of meals and, with no set recipe as to how it has to be made, you can create any number of variations to suit your tastes! Depending on the ingredients you choose to use, your salsa can not only be a tasty addition to your meal but also a healthy and nutritious one! Pomegranate, Cucumber and Mint Salsa is one of my favourites to create, especially if I’m having guests over, and takes next to no time at all to put together. To whip up a dish for yourself that’ll be enough to serve six, you’ll need the following things:

Seeds of 1 large pomegranate 
1/2 a large cucumber, finely chopped
3 tomatoes, finely chopped
1 red pepper, finely chopped
1 red hot chilli, finely chopped
1/2 a bunch of mint, chopped
1/2 a bunch of coriander, chopped
The juice of 1 lime,
Sea salt and pepper
A drizzle of olive oil

Make sure you stir everything together well and then add the sea salt, black pepper and a drizzle of olive oil. Give the whole bowl a final stir before covering and placing in the fridge to chill.

To view the full page of this recipe, please click here.

Photo courtesy of: Julie Montagu
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Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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