Serves 4
Ingredients
- 2 cups zucchini, diced
- 1 cup fresh raspberries
- 2 scallions, thinly sliced
- ½ cup parsley, finely chopped
- 1 Tablespoon fresh mint, minced
- ¼ cup toasted sliced almonds
- 2 Tablespoons Red wine vinegar
- 1 Tablespoon Orange Juice
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- Salt & pepper to taste
Directions
- Add to a large bowl: zucchini, raspberries, scallions, parsley and mint.
- In a small bowl whisk together the vinegar, orange juice, honey, mustard and olive oil. Salt & pepper to taste.
- Pour the dressing over the veggies. Stir gently.
- Let it sit for about 10 minutes before serving to let the flavors combine.
- Just before serving toss in the toasted sliced almonds.
Alternatives
- Give this salsa some kick – just add a minced jalapeno.
Serving Idea
- This salsa is perfect on a nice light fish like tilapia or barramundi. It’s also a nice compliment to grilled shrimp.
