Today @ IK, we’re going light with a fresh, healthy salsa recipe.
Rinse them well and set them aside.
Next, we’re going to add some fresh fruit and veggies with a pop of lime and some spice to jazz it up. You knew this post had to have kick, right?
I love fresh tomatoes, and on the vine tomatoes are one of my favorites! So juicy, red and ripe for the picking! Look how red and plump they are!
Squeezed just right. (p.s. Have I told you today that I love my lime crusher?)
Yes, I know that it’s orange and probably an orange crusher. But go with me on this, ok? I needed something bigger because they grow the limes big around here!
Onions. Lots and lots of those.
Then, we’ll add some cilantro.
And finally, our very favorite part, the jalapenos. Hot, hot, hot!
I’m getting excited now! Throw it all together (p.s. please read all the ingredients, because there’s a few more in there…like protein-rich black beans!)
Wahlah! Salsa in cups.
Delicious, light, healthy and perfect as an appetizer when served with scooping blue chips!
Low-Fat Shrimp Salsa
- 4 on-the-vine tomatoes diced
- 6 tablespoons red onion diced
- 1 15-ounce can black beans, rinsed
- 2 jalapenos diced (approximately 6 tablespoons)
- 1 tablespoon minced garlic
- 2 limes juiced
- 1 teaspoon granulated salt
- 1/2 teaspoon ground black pepper
- 1 pound cooked peeled shrimp, tails off, rinsed, and diced
- 2 tablespoons minced cilantro
- Combine tomatoes, red onion, black beans, jalapenos, garlic, lime juice, salt and pepper in a medium-sized bowl and let sit for 5 minutes.
- Add shrimp and cilantro and gently toss.
- Refrigerate and let flavors blend for at least one hour.
- Suggestion: Serve with scooping blue chips.
Recipe adapted from Skinny Taste @ Skinny Shrimp Salsa.
Low-Fat Skinny Shrimp Salsa