I'm trying to think globally and shop locally when I can........and this is the time to do it. We don't get a lot of opportunity in Winnipeg to get local organic produce during the winter so we have to get to the garden or farmer's market when we can.
So I very excitedly headed to the St. Norbert farmer's market yesterday. What fun!
Since I started eating clean, shopping for vegetables has become somewhat of an adventure. In order to keep things interesting and keep myself satisfied I am constantly challenging myself to try something new, different and maybe even a little confusing.
I don't always know what to do with things once I get home but that's part of the fun. So yesterday I came home with some basics and some fun new finds. And that means some fun new recipes coming your way.....
Like the rhubarb salsa I whipped up for lunch. It was nice and crisp - fresh and light. A great basic clean salsa recipe that you can easily modify for what's in your garden, shopping cart or farmer's market.
I used mine as a topping for a grilled turkey burger....but it would be good on any protein. Or veggie.
I'm still doing the Candida diet so I used Stevia as my sweetener. If you don't have Stevia and can handle it, a tablespoon of honey would probably do the trick.
Hope you enjoy this recipe...............and I challenge you to think outside the box. Or the big box stores at least and try to get some fresh produce direct from a local farm. You'll be glad you did!
Simple and Sugar Free Rhubarb Salsa
Prep Time: 15 minutes
Cook Time: none
Keywords: raw dressing side candida-diet friendly gluten-free low-carb paleo sugar-free wheat belly tomato zucchini rhubarb
Ingredients (Serves 2 - 3)
- 1 cup blanched rhubarb, chopped
- 1/4 cup white sweet onion, finely minced
- 1/3 cup sweet pepper (yellow or red - grilled or raw)
- 1/3 cup zucchini (grilled or raw)
- 1 green onion, chopped
- 3/4 cup cherry tomato, chopped (I used yellow and red)
- 1 Tbsp lime juice
- 6 drops liquid Stevia (or 1 Tbsp honey)
- 1 Tbsp organic extra virgin olive oil
- 1/4 tsp fine sea salt
- pepper to taste
- 1 Tbsp chopped fresh cilantro (optional)
I first blanched the rhubarb by pouring boiling water over it (after they had been chopped) and letting it sit for about 1 minute. Then I drained and rinsed with cold water.
Drain rhubarb well before combining with remaining ingredients.
Add remaining vegetables to rhubarb. Mix.
Mix together dressing ingredients.
Add to vegetables and mix thoroughly.
Chill in fridge for at least 1/2 hour before serving. Longer if possible.
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