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Asparagus Salsa

Orange Icon  Asparagus Salsa

Orange Icon  Asparagus Salsa

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Submitted by: Isabel De Los Rios

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 5

I absolutely LOVE asparagus (and so does my son). I’ve made this salsa for a few family get-togethers and people love this interesting twist on the usual salsa.

  • 1 lbs. asparagus, fresh, organic
  • 1 c. tomatoes, red, fresh, organic
  • 1/2 c. onion, any type, organic
  • 1 chili pepper, jalapeno, fresh, organic
  • 1 tbs. cilantro, bunch, fresh, organic
  • 1 garlic, fresh, organic
  • 1 tsp. vinegar, apple cider, organic, unfiltered, raw
  • 1/4 tsp. sea salt, unrefined and pure

Trim and cut asparagus into 1/2-inch pieces. Place asparagus in a large saucepan; add 1/2 inch of water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Drain and rinse in cold water. Chop and seed the tomato. Finely chop the onion. Remove seeds and finely chop the jalapeno. Mince the cilantro and garlic. In a large bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar, and salt. Cover and refrigerate for at least 4 hours, stirring several times. I serve salsa (and guacamole) with cucumber slices and baby carrots instead of tortilla chips.

This recipe contains about 5 carb servings - chances are, you will not be eating the entire thing though, so count accordingly. Also, take into account whatever you serve the salsa with - cucumbers and carrots will also count as carbs.