You know you have a true friend when she sticks by your side through the awkward years of middle school, high school and now that we live 700 miles apart she still takes time to send me packages and daily texts. Since my best friend is basically superwoman, she is here today to share a winter fruit salsa recipe that looks amazing. I’m always finding out new things through Leah’s blog. My favorite posts include: apple pie granola, homemade mint tea, and the sweet truth. So head on over to Leah’s blog here for recipes and nutritional insights.
I’m so excited that Courtney is handing over her blog to me today! I’m Leah Wilkes, a dietetic intern at The University of Alabama and in about five months I’ll be a registered dietitian/nutritionist, so needless to say – food is my thing. With the holidays coming up very soon, we’ll all be attending dinners and parties with lots of temptation and mountains of starchy carbs. One of my favorite tips to give people who are stressed about overdoing it at holiday parties is this: contribute to the party by bringing a dish that you know is healthy and nutritious! Duh! It’s a very simple idea really. Sure – there will be other not-so-healthy options there, but it’s really great to have the peace that you know there is a nutritious option that won’t leave you feeling cranky and stuffed. Today I’m going to share an awesome fruit salsa recipe that fits the bill perfectly.
Fruit salsa is one of my favorite things. In the summer, I make a mango/peach variation that I could eat by the pound. However, fruit salsas tend to take the backburner during the fall and winter months. But I have good news – they don’t have to! A festive salsa made with in-season produce like pomegranate, pear, and brussels sprouts (yes, I said brussels sprouts) is super easy to make & full of antioxidants, plus it’s really pretty to look at. Here’s the how-to:
Ingredients
1 pomegranate, de-seeded (easy way to de-seed it)
1 pear, cored & diced (Anjou is my favorite variety)
1 granny smith apple, cored & diced
¼ cup diced red onion
½ cup diced cucumber
¼ cup shredded Brussels sprouts leaves (buy fresh, peel off the layers, chop)
juice of half a lime
cilantro, chopped {how much you use is up to you}
Directions
Mix everything together except the apple, lime, and cilantro. The apple will bruise easily, so add it after everything else is well mixed. Then add in your cilantro and lime juice, give it a quick stir, and refrigerate until you’re ready to serve! Dish this up with some whole-grain tortilla chips and you’re good to go! *{ps – this is also amazing over salad greens with some grilled chicken}
I’m a big believer in real, whole foods. I’m a big believer in listening to your body and not obsessing over calories and fat. Guess what, we need fat! This recipe is mostly carbohydrate, but I’m also a big believer in consuming carbohydrates from predominately fruit & veggie sources as opposed to grains, for maximum nutritional benefit. This salsa gives hefty amounts of: Vitamin C, Fiber, and Vitamin B-6, as well as some antioxidants from the pomegranate and onion! So basically, you should make this for a party this upcoming holiday season. I mean… It’s Christmas colored so why not!
*Don’t forget to follow Leah’s blog, Chronicles of an almost RD here.