Last week, in the midst of a cold, dark, wintery evening, I needed some variety from our traditional go-to dishes of warming stews and soups, and I really craved some Mexican flavours.
The smell of lime juice evokes such wonderful thoughts of summer for me (margarita anyone?), so I decided to make a spicy chicken salad and of course, the main focus had to be the salsa.
I’m one of those people who loves a real mix of sweet and savoury in a dish (I almost always add black or red grapes to my salads), so I decided to put a little twist in my salsa; this has all the same goodness of traditional salsa, but instead of tomatoes, we’re using berries!
There is a whole world of detoxifying goodness in this salsa, from the phytochemicals; anthocyanins in the berries, limonene in the limes and quercetin in the red onion, to the coriander leaf which is an effective chelator, (which means it can bind to heavy metals and help your body excrete them), and then sulphur-containing garlic (sulphur is needed by the liver to eliminate toxins). Add some healthy fat from the avocado and you have a all-round wonderfully detoxifying salsa to add as a topping to your salads, soups, wraps, chicken or fish, as a dip with crudités or even just as it is eaten with a spoon.
I’m still craving the warmth that usually goes with the time of year I frequently indulge in Mexican flavours. And by that I mean from the tequila, not just the sunshine. I might be a detox guru, but I am still human! But for now, since I’m not quite ready for the tequila, this salsa will have to do 😉
Detoxifying Blueberry Salsa
- 1 cup fresh blueberries
- 5 medium strawberries
- ½ red onion
- 1 clove garlic
- 1 teaspoon lime zest
- juice of two limes
- ½ cup fresh coriander leaves
- 1 avocado chopped
- Sprinkle of cayenne pepper
- Salt and pepper to taste
- Add all ingredients to a blender and pulse, or use a hand blender until you reach desired texture.
- Alternatively, chop everything small and leave it chunky!