My husband Jack really loves kiwi. He grew up in Florida so I always envisioned him growing up amongst kiwi trees. His grandfather was quite the green thumb and Jack always tells stories of the fruits and vegetables they would pick and eat together. He talks about kiwi so much that I had just assumed that this tropical fruit was part of that picture as well.
Last week I when was trying to dream up a unique salsa recipe I thought kiwi would be fun, different, and most importantly – Jack would love it. It’s not a fruit I typically reach for. To me it just seems more like a Flordia thing that one should eat while in Florida if you have a magical fruity backyard. And that’s when I was shocked to find out that kiwis don’t grow in Florida at all – he just coincidentally likes kiwi and his childhood kiwis came from the local Publix. Which makes for a way less charming story but, stay with me, this green salsa recipe is delicious nonetheless.
This salsa is bright, tangy & slightly sweet – plus, I just love it’s gorgeous green color. It’ll be so perfect for your Cinco de Mayo gatherings this week, especially when accompanied by the perfect tortilla chip.
Living in Austin, I’ve become very particular about my tortilla chips, which is why I’m excited to partner with my favorite chip brand – Garden of Eatin’. I’ve been buying their chips for years – I love how they’re made with organic corn and only 3 non-GMO ingredients: organic corn, oil and sea salt. To me, good quality simple ingredients always tastes better. Their new bowl shaped chips (p.s. how cute are they! I think they look like little stars), are perfect for scooping up fresh salsa.
- 5 kiwi, peeled and diced
- 2 scallions, chopped
- 1 avocado, diced
- ½ cup chopped cilantro
- ¼ cup chopped red onion* (see note)
- juice and zest of 1 to 2 limes (about 2 tablespoons of juice)
- 1 garlic clove, minced
- 1 jalapeño pepper, thinly sliced (optional)
- sea salt
- Garden of Eatin' White Corn Bowls
- In a small bowl, combine kiwi, scallions, avocado, cilantro, onion, lime juice and zest, garlic, jalapeño, if using, and generous pinches of sea salt. Season to taste with additional sea salt and/or lime juice. Serve with Garden of Eatin' White Corn Bowls.
This is a sponsored post in partnership with Garden of Eatin’. I was compensated for my time, however, as always, opinions are my own.
Other posts you may enjoy...
Peanut Soba Spring Rolls |
Loaded Sweet Potato Avocado Toast |
Carrot Green Chimichurri |
Avocado & Lemon Zest Spaghetti |
Healthy Loaded Vegan Nachos |
Roasted Artichoke Avocado Toast |
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