July Health Recipes
Peach and Cucumber Salsa
Fat-free, Low-sodium, Sugar-conscious, Dairy-free, Gluten-free, Vegan, Vegetarian
Make this refreshing summer salsa, perfect for serving with grilled fish, up to 4 hours in advance. Simply cover and chill it until ready to use. We encourage organic or locally grown produce and ingredients.
Makes about 3 cups, Serves 6
3 peaches, pitted and chopped
1 cucumber, seeded and chopped
1/2 white onion, chopped
1 jalapeño, seeded and finely chopped
1 tablespoon chopped mint
1 tablespoon chopped basil
Juice of 1 lime
Salt to taste
Toss all ingredients together in a large bowl then serve.
Nutrition Info
Per serving (about 3oz/96g-wt.): 30 calories (0 from fat), 0g total fat, 0g saturated fat, 1g protein, 7g total carbohydrate (2g dietary fiber, 1g sugar), 0mg cholesterol, 100mg sodium
Blackened Jalapeño and Avocado Dipping Sauce
Sugar-conscious, Vegan, Vegetarian, Gluten-free, Dairy-free
Dip tortilla chips or raw veggies into this creamy sauce or use it as you would salsa, spooning it over roast meat and fish.
Makes about 3 cups, Serves 6
2 large jalapeños
2 large cloves garlic, peeled
2 large Hass avocados, halved, pitted and peeled
2 tablespoons lime juice
Salt to taste
Heat a small skillet over medium-high heat. Add jalapeños and garlic and cook, shaking the skillet often, until tender and blackened on all sides, 4 to 5 minutes. Set aside to let cool.
Seed and stem jalapeños then transfer to blender along with garlic. Add avocados, lime juice and salt and puree until somewhat smooth. With blender still running, slowly drizzle in about 1/2 cup water. Continue to puree until smooth and creamy. Transfer to a bowl and serve.
Nutrition Info
Per serving (about 2oz/61g-wt.): 90 calories (70 from fat), 8g total fat, 1g saturated fat, 2g protein, 6g total carbohydrate (2g dietary fiber, 0g sugar), 0mg cholesterol, 190mg sodium
