Salsa Dressing
Summer Salsa
- 1 cup freshly cooked corn kernels, about 2 ears (may substitute with frozen corn, thawed)
- 1/2 orange bell pepper, seeded and chopped
- 1 medium tomato, chopped
- 1/3 cup finely chopped red onion
- 1 jalapeño, seeded and finely chopped
- 1/4 cup raw pumpkin seeds
- 1/4 cup chopped cilantro leaves, loosely packed
- 1 small Fuji apple, peeled and chopped
Directions
In a small deep bowl, add lime juice, Vanilla Extract, Orange Blossom Water, sugar, salt and cumin; whisk to combine. Drizzle oil in while whisking until emulsified; set aside.
In a large bowl, combine salsa ingredients and stir to combine. Pour dressing over ingredients and toss to coat.
Notes:
Serve with tortilla chips or as a fresh summer topping for grilled fish, chicken or pork.
Salsa Dressing
Summer Salsa
- 170 grams freshly cooked corn kernels, about 2 ears (may substitute with frozen corn, thawed)
- 1/2 orange bell pepper, seeded and chopped
- 1 medium tomato, chopped
- 50 grams finely chopped red onion
- 1 jalapeño, seeded and finely chopped
- 16 grams raw pumpkin seeds
- 4 grams chopped cilantro leaves, loosely packed
- 1 small Fuji apple, peeled and chopped
Directions
In a small deep bowl, add lime juice, Vanilla Extract, Orange Blossom Water, sugar, salt and cumin; whisk to combine. Drizzle oil in while whisking until emulsified; set aside.
In a large bowl, combine salsa ingredients and stir to combine. Pour dressing over ingredients and toss to coat.
Notes:
Serve with tortilla chips or as a fresh summer topping for grilled fish, chicken or pork.