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A recipe for a healthy 9 vegetable salsa

Healthy veg salsa recipe

If you can pack nine vegetables, one legume, some fresh herbs and spices into a side dish I think you have a great addition to the family dinner table. Why 9 vegetables and not 10? To be honest I didn’t plan how many to add, I counted them up once the recipe was created, eaten and enjoyed. Yes, 10 would have sounded better but 9 is a great effort if your family enjoys it.

Our family loves tacos. You can find my home made spice recipe for tacos here. The recipe is a chicken version but I use the same recipe to make a beef version, as served with this meal.

When we have tacos for dinner I add the fresh ingredients to the table so everyone can make their own taco version with the ingredients they like to eat. Yes, in my house the kids do tend to lightly add the vegetable options when they are given the choice. The reason I enjoy creating salsa and vegetable dishes such as this one is that:

  • firstly it is a good choice because of the number of fresh healthy ingredients and
  • secondly, if it includes a number of ingredients that the kids enjoy so are likely to eat it. This is the reason for the addition of the chick peas, avocado, carrot and corn in this recipe. My kids are happy to eat those vegetables.

The addition of (mild) chilli I added was almost un-noticable. You may choose to provide it on the side for the adults to add to their tacos rather than adding it to the meal preparation steps if  chilli is unacceptable to your children.

A recipe for a healthy 9 vegetable salsa
Prep time
Cook time
Total time
A healthy vegetable salsa to enjoy with tacos or as a side dish or lunch salad. Adding a large number of vegetables to this salsa makes it a great addition to the family meal table.
Cuisine: Mexican
Serves: 8
  • ½ tablespoon coconut oil
  • 1 piece celery - chopped
  • 2 garlic cloves finely chopped
  • 1 cm fresh tumeric grated
  • 1 shallot finely chopped
  • 1 red chilli -de-seeded and finely sliced
  • 1 tablespoon coriander roots chopped finely
  • 1 tin of chickpeas, rinsed
  • 1 small carrot finely diced
  • 1 small zucchini finely diced
  • 1 corn cooked and kernals sliced off the cob
  • 1 cup of kale leaves
  • 1 small capsicum finely diced
  • 2 large tomatoes diced
  • fresh coriander leaves
  • fresh mint leaves
  • fresh Vietnamese mint leaves
  • 1 lime juiced
  • drizzle olive oil
  • ½ teaspoon red wine vinegar
  • ½ avocado diced
  1. Add the coconut oil, celery, garlic, tumeric, shallot, chilli and coriander to a warm pan on the stove top
  2. When fragrant add the drained chickpeas and stir to coat and cook for a couple of minutes
  3. Add the carrot, zucchini, cooked corn and kale. Stir and cook for 10 minutes until the vegetables are almost cooked
  4. Remove from the heat and set aside
  5. To a serving bowl add the capsicum, tomato and fresh herbs
  6. Mix the lime olive oil and red wine vinegar - this will be the dressing
  7. Add the cooled vegetable mix to the capsicum, tomatoes and herbs and then add the avocado
  8. Mix to combine and add the dressing
Healthy 9 vegetable salsa recipe

This recipe makes a decent sized bowl of salsa. You will most certainly have left overs from a taco meal. It is perfect to add to a work or school lunch box as it can be enjoyed cold.

Do you have a favourite side dish recipe that combines loads of vegetables? What is it? Please share in the comments below.




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How to make simple hand-made pickled vegetable salsa

Vegetable salsa pickle prep

This recipe is simple to make with any vegetables that you have available from the garden. Over the last few weeks we have been lucky enough to be harvesting lots of radish and beetroot from the vegetable garden. I have been using them in salads regularly. After a few days the kids were groaning when they looked at the bench and saw more still waiting to be used. I had seen a gorgeous image on Pinterest of a colourful taco pickle and decided to trial the idea myself and give the kids a break from another beetroot and radish salad combination.fresh radish harvest

Beetroot harvest from the garden

Over the past few years our vegetable garden has become more and more productive. We now regularly have produce that we can not always eat straight away. For some vegetables this is intentional.  I have built up a range of our favourite preserves and sauces that I make each year when the produce is in abundance. We can then stock the pantry and use it through the months after that.

Our favourites include:

At the end of summer our pantry shelves bow under the weight of all of the jars. At this time of year the shelves are almost bare, waiting to be filled again.

The point of talking about all of these sauces and preserves that I make regularly is to tell you that I have not made a pickle before.  Please don’t ask me how long it will last. At this point I am not exactly sure.

I made this batch a week ago and we are still eating and enjoying it.  The volume this recipe makes is a decent amount – enough to make a few jars for you and a few jars to take to a BBQ on the weekend and leave a jar or two for the hosts.  That will get rid of the lot – guaranteed. No need to store them. I assume that the vinegar would preserve the vegetables for months but as I said I have not yet tested it to say for sure.

I recommend you enjoy this recipe within a couple of weeks, or reduce the recipe quantities of the vegetables and make a small amount to enjoy straight away. Store the jars in the fridge.

I based the vinegar and sugar percentages that I used in the recipe from an old preserving cookbook I found at an op shop many years ago: Preserves and Preserving, Olive Odell, Macdonald Educational, London, 1978

I ate some of this salsa pickle on the first day I made them and have been eating it since as a side dish to meat, in salads and on sandwiches. I have enjoyed the flavour most when they were first made.

If you have loads of gorgeous spring and new summer produce starting give it a try I am sure you will love it.

Vegetable salsa pickle

Simple hand-made pickled vegetable salsa
Prep time
Cook time
Total time
An easy to make fresh pickle full of glorious freshly harvested spring vegetables. Serve with cold meat or with a platter
Recipe type: Preserve
Serves: 6-9 jars
  • 8-10 radish finely sliced finely
  • 1 small carrot slice finely
  • 1 small cucumber finely sliced
  • 1 small zucchini finely sliced
  • 1 small capsicum finely sliced
  • 2 red chilli finely chopped (de-seeded for a mild version)
  • 1 small beetroot finely sliced
  • fresh coriander leaves
  • 400 ml apple cider vinegar
  • 800 ml vinegar
  • 2 tablespoons red wine vinegar
  • 2 teaspoon salt
  • 200 grams sugar
  1. Prepare the vegetables and combine in a bowl
  2. To a saucepan add the vinegars, salt and sugar and bring to a gently simmer. stirring once in a while to dissolve the sugar.
  3. Steralise the jars in the oven for 15 minutes at 120 degrees celcius
  4. Bring the saucepan contents to the boil and remove from the heat to cool for 10 minutes
  5. Remove the jars carefully from the oven and allow to cool for 10 minutes
  6. Add the sliced vegetables and coriander to the jars and pour in the liquid to cover
  7. Enjoy with sliced meat, instead of sauce and on sandwiches or served as part of a platter
Allow the jars and liquid to cool a little prior to finalising the steps as this allows the vegetables to keep some of their fresh crispness.
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