Need a quick way to jazz up grilled chicken, burgers, or other summer fare? Look no further than fresh salsas.
Whenever I need a fast way to add a fancy flair to something simple like marinated chicken breasts or grilled turkey burgers, I usually whip up something easy like pesto or guacamole. But lately, I’ve been hooked on fresh fruit salsas like this one made with ripe stone fruits.
In the photo above I used peaches and nectarines. But this weekend I picked up my first bag of the season of organic Rainier cherries. Holy moly. If I don’t polish off the entire bowl by the end of the day, I hope to use them along with some plums for a killer twist on this salsa.
You really don’t have to look far this time of year for creative recipes featuring summer’s vibrant produce. Here are a few that have caught my eye in the past week:
- Watermelon Frozen Fruit Pops from Go Dairy Free
- Grilled Fennel Dippers from Healthful Pursuit
- Garlic Marinated Broccoli with Olives & Red Pepper from Mark’s Daily Apple
- Quinoa & Fig Tabouleh from Tartelette
You can find more healthy recipes at Amy’s weekly blog link-up, Slightly Indulgent Tuesday.
Spicy Stone Fruit Salsa
2 firm but ripe peaches, pitted and chopped small
2 firm but ripe nectarines or 3 firm but ripe plums or apricots, pitted and chopped small
1 Serrano pepper, seeded and finely chopped
1 tablespoon finely chopped flat-leaf parsley
2 tablespoons fresh lime juice
1 tablespoon honey or agave nectar
2 teaspoons extra-virgin olive oil
Pinch of sea salt
Combine all of the ingredients in a mixing bowl. Refrigerate until ready to serve, or up to 4 hours.