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Healthy vegetable salsa recipe

A recipe for a healthy 9 vegetable salsa

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

  • 1/2 tablespoon coconut oil
  • 1 piece celery chopped
  • 2 cloves garlic 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 kale leaves
  • 1 small capsicum finely diced
  • 2 large tomatoes diced
  • leaves fresh coriander
  • leaves fresh mint
  • leaves fresh Vietnamese mint
  • 1 lime juiced
  • drizzle olive oil
  • 1/2 teaspoon red wine vinegar
  • 1/2 avocado diced

Instructions

  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