A light and refreshing summer salsa that is perfect for grilling and perfectly complements both meat and fish. I like it best with grilled salmon and parsley rice.
Ready in 10 minutes
Portions 4-6
Difficulty simple
Ingredients
- 2 ripe peaches, cut into small cubes
- 1 ripe avocado, cut into small cubes
- 1 small shallot, finely chopped
- 1 bunch fresh parsley, chopped
- 1 bunch fresh coriander, chopped
- 1 chilli pepper, finely chopped (quantity to taste)
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime (or half, depending on taste)
- Salt and freshly ground black pepper to taste
Method
- Cut the peaches and avocado into small cubes, finely chop the shallots, parsley, coriander and chilli.
- In a large bowl, mix everything together, add the olive oil and lime juice. Stir again to combine the ingredients evenly.
- Season with salt and pepper to taste. If you like it more spicy, you can add more chili peppers. It is ideal to serve the salsa immediately, but if you want to make it ahead, add the avocado just before serving so it stays fresh and doesn't brown.
Prepare the dough:
○ In a bowl, mix the eggs, egg white, kefir or yogurt, baking powder and sweetener.
○ Add the coconut flour (or ground nuts), ground oats and whole
flakes. Mix everything well to make a smooth mixture.
Tips and tricks
○ For extra freshness, you can add a little chopped cucumber or tomato.
○ It's great with grilled meat, fish. As a side dish, choose rice seasoned with parsley and lime (you can also use cauliflower to lighten up the dish for warm weather). If you prefer something crispy, reach for a tortilla.
Nutritional information
| Nutritional values | per portion |
| Protein | 1g |
| Carbohydrates | 8g |
| Fats | 7,5g |
| cal | 95 |
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