4 Fresh Summer Salsa Recipes





I’m a chip kinda girl not to mention I devour tacos and nachos every chance I can get. The  main ingredients for my Mexican food are  Daiya “cheese”, beans, guacamole and salsa. Lots of salsa.

And did you know that if kids can dip their food into something, well, they are more inclined to eat it?

I know this first hand with Kate and Jack.  Eating carrot sticks is  waaaaaay more fun with ranch dip. Same goes for salsa. Salsa can spice up any snack or meal, and it’s fun to dip things into it.  A party in your mouth! I used to buy my salsa at the store to save time, but I realized that it became pretty pricey…   Whole Foods salsa bar   and I usually had most of the ingredients on hand in my pantry anyway. An onion here. A tomato there.

So I started making my own Salsa Bar and you can, too.

You will need the following kitchen gear:

  • food processor (anyone kind do but I prefer to use my Vitamix )

And since all the recipes below have 5 main ingredients or less, 5 steps or less, and you can make your creations in less than 5 minutes.  You’ll be partying it up in no time.


4 Salsa Recipes for Your Salsa Bar

1.  Berry Avocado Salsa

Berry Avocado Salsa RecipeIngredients:

1 tomato, quartered (1 cup)
1 cup fresh blueberries
1 Tbsp. lime juice
1 Tbsp. fresh cilantro
1 tsp. sea salt
1 avocado, peeled, pitted and cubed

Directions: Pulse all ingredients, except for avocado, in a food processor. Place pulsed ingredients in bowl. Add avocado and mix with rest of your salsa ingredients. Serve. *Makes 1-2 cups and tastes best if served immediately. Berry Avocado Salsa Recipe

2. Summer Salsa

Summer Salsa Recipe


1 Tbsp. extra virgin olive oil
1 cup fresh corn kernels (from 2 ears) or use frozen
1 tomato, chopped (1 cup)
1 Tbsp. chopped cilantro
1 Tbsp. chopped jalapeno with seeds
1 Tbsp. fresh lime juice
Sea salt and freshly ground pepper to taste

Directions: In a skillet, heat oil over medium-heat. Add corn and sauté 2 minutes, or until corn is tender. Spread out on a plate. Transfer to refrigerator for 10 minutes to cool quickly. Combine tomatoes, cilantro, jalapeno, and lime juice in medium bowl. Mix in corn. Season with salt and pepper. Serve. *Makes 1-2 cups   Summer Salsa Recipe

3. Zucchini Salsa

Zucchini Salsa Recipe


1 tomato (1 cup)
1 medium zucchini
½ yellow onion, chopped (1/4 cup)
1 garlic clove, minced
1 Tbsp. fresh cilantro
1 Tbsp. lime juice
Sea salt to taste

Directions: Combine all ingredients into food processor. Roughly pulse until everything is mixed well but still a chunky texture. Transfer to a medium bowl. Serve. *Makes 1-2 cups and tastes best if refrigerated ½ hour before serving. Zucchini Salsa Recipe

4. Paradise Salsa

Paradise Salsa Recipe


1 cucumber, peeled, seeded, and diced (1/2 cup)
½ small pineapple, peeled, cored, and diced (1 cup)
1 green onion, thinly sliced (¼ cup)
1 red chili pepper, chopped (1/4 cup)
1 avocado, peeled, seeded, and diced
Sea salt and freshly ground pepper to taste

Directions: Stir together cucumber, pineapple, onions, and pepper in medium bowl. Mix in avocado. Season with salt and pepper and let stand 5 minutes before serving. Serve. *Makes 1-2 cups. Paradise Salsa Recipe

What can you eat with your salsas?

Why all sorts of things like:

  • pita bread
  • tortilla chips
  • mix with quinoa
  • hummus
  • corn bread (mix in batter)
  • soup (tortilla and corn chowder)
  • even as a topping for gluten-free pizza


What fun thing do you do to liven up your snacks? Share with me below!

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