Orange Cucumber Salsa



Seasonal eating. Some find it limiting, others find it inspirational.

For example, if you’re looking to make a decent salsa in the winter, you’re going to be pretty hard pressed to find some juicy and delicious tomatoes. They just don’t exist. Even the hot-house, hydroponic, gene-spliced super tomatoes are no match for the heirloom stuff hanging off the vines in the middle of the summer. Winter tomatoes are mushy and mediocre at best. Eating seasonally means consuming foods during their season. This is when taste is optimal and supplies are abundant (and prices are lower).

Enter the Orange. Here in California, we are in full-blown citrus heaven right now. Our fruit trees are LOADED with lemons, tangerines, and ORANGES! Really good ones!

Salsa with oranges? Have you lost your mind?

Trust me, it’s amazing. We paired this salsa with orange-braised shredded beef (see Diane Sanfilippo’s book, Practical Paleo), plantain chips, and guacamole. The sweet orange and the spicy jalapeno are great with the creamy neutral of avocado.

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Orange Cucumber Salsa

1 orange, peeled and divided into individual wedges and diced
1 green onion, sliced small
1/2 large-medium cucumber, diced
1/2 jalapeno, seeded and diced small
handful of cilantro, minced
sea salt to taste

  1. Combine all ingredients in a bowl.
  2. Add salt to taste.

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