Grilled Tropical Salsa
Happy Cinco De Mayo! How will you celebrate a day that, according to Mr. E and his 50% Mexican heritage, Mexicans don’t really celebrate (according to him, it’s like celebrating 4th of July on March 3rd)? If the plan is to eat chips with guac and chase it with a margarita for Date Night, you and your significant other may want to rethink your plans to include some more substantial foods into your celebration plans. And just keep driving past Taco Bell. Unless you want to spend Seis de Mayo with that wonderful combo of being bloated AND dehydrated at the same time.
One of the best parts of the weather getting warmer in NJ is meals lightening up. Be gone heavy soups and stews! Make way for fresh salads, grilling, and more colorful meals. Fruit starts showing up more, from salads to dressings to side dishes. Since most Americans are running a little low eating the recommended 4-5 servings of fruits & veggies per day, there’s no better way to multi-task than adding fruit to your meals at home. And no, the lime in your Corona or chasing your tequila shot doesn’t count as a fruit serving.
Fruit provides a natural sweetness to meals without the addition of extra sugars. Juice obtained from cutting fresh fruit can be used in marinades, sauces, and salad dressings. Grilling fruit changes the texture and creates a crunchy caramelized flavor without adding calories. All while proving vitamins, minerals, antioxidants and fiber. Sounds like a good deal to me.
I got inspired to make a fruit salsa one day simply because I had a lot of extra fruit that needed to get used ASAP. I already had some Pita Chip Crust ready to go, so I figured the addition of a fruit salsa with some seasonal fish would be a perfect meal to kick off the week. This salsa is great as a topping with grilled fish, chicken, or meats or can be enjoyed on its own with whole grain chips or cucumber slices.
- 1 kiwi skin removed and sliced
- ¼ C fresh pineapple chunks or spears See Notes
- ¼ C mango chunks or spears
- 1 TB sliced scallion
- 1 TB chopped cilantro
- ¼ avocado diced
- Lightly spray or brush olive oil on to a grill pan. Place over medium heat to warm pan. (See Notes)
- Grill kiwi slices, pineapple, and mango till lightly browned on both sides with grill marks. Be careful- kiwi cooks fast and can become mushy!
- Remove fruit from grill once cooked and allow 5 minutes to cool before handling.
- Dice fruit into small pieces and place in a bowl. Add scallions and cilantro, mixing to combine.
- Cover and place in fridge for a minimum of 1 hour up to 24 hours.
- Mix in avocado just before serving.
- Spoon salsa on to grilled chicken, pork, or fish.
1 C salsa= 186 calories, 8g fat (1g sat fat), 31g carbs, 8g fiber, 3g protein, 9 mg sodium (Source: SELF Nutrition Data)
DISCLAIMER: All opinions are my own and are not influenced or biased by any third parties. I am not compensated for mentioning any specific brands or retailers on this blog.