This tasty Thai salsa has no oil, is low fat, extremely low calorie and high on protein and fibre so it will fill you up fast.
With the Asian flavours of coriander, mint and Thai basil, it has the unmistakable sweet, sour and salty balance thanks to a little sweetener, fresh lime juice and some fish sauce.
It makes a great healthy dip with your favourite vegetables (carrot, celery, capsicum crudités) or a small handful of organic corn chips (see here for the low down on corn and corn products).
Thai salsa is also perfect fat-free topping for any piece of steamed or oven baked fish, especially oily fishes like Atlantic salmon.
And blizt it into a sauce for cooking chicken, turkey, lamb or even tofu! How many ways can you use this Thai Salsa?
Ingredients
½ cup fresh mint leaves
½ cup fresh coriander leaves
½ cup Thai Basil leaves
1 small chilli (or more if you like your salsa firery!)
10g fresh ginger, peeled
3 large cloves garlic
250g tomatoes
100g qukes or peeled and seeded cucumber
100g red onion, spring onion or celery (for fructose mal-absorption)
2 tablespoons fresh lime juice
1 teaspoon fish sauce
Stevia to taste or 1 tablespoon SplendaTM
Method
1. Chop the tomato finely and set aside in a colander to drain any excess liquid
2. Chop the qukes and onions or celery finely
3. Chop the herbs and chilli, finely, removing the chilli seeds if you prefer a mild salsa
4. Peel and mince the ginger and the garlic
5. Mix the above ingredients in a bowl and add the fish sauce, fresh lime juice and sweetener
6. Serve immediately, or store in an airtight container in the fridge for up to 3 days.
Alternatively if you have a Thermomix, place herbs, chilli, garlic and ginger in a bowl and blitz using the Turbo button for 2 seconds. Add the remaining ingredients and process for 10 seconds on speed 4 or until combined and chopped to the desired consistency
If the salsa is too ‘juicy’ let it sit for 20 minutes in the refridgerator to infuse and then drain in a colander.
Nutritional Information
1 recipe / 500g contains:
126 Calories
1.0g fat (of which 0g is saturated)
6.3g protein
24.1g carbohydrate (of which 11.1g are sugars)
7.1g fibre
Serves 4