Food Monday ~ Juicy Salsa

On chicken, fish or indeed anything,
I’ll have mine with warm rustic bread,
For a very quick & tasty lunch,
Yum, yum, yum.


Grape And Caper Salsa

325g red seedless grapes, halved
45g capers, drained and rinsed
1 shallot, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
salt and black pepper to taste

Stir together grapes, capers, shallot, parsley and olive oil in a bowl; season to taste with salt and pepper and set aside.


Fennel Cucumber & Avocado Salsa

1 large fennel bulb, diced
1 cucumber, diced
1 avocado, peeled, pitted and diced
1/2 red onion, chopped
1 bunch coriander, chopped
2 tablespoons honey
3 tablespoons fresh lemon juice
salt and pepper to taste

Combine the fennel, cucumber, avocado, red onion, coriander, honey, lemon juice, salt and pepper in a bowl. Allow mixture to sit 20 minutes before serving.

10 thoughts on “Food Monday ~ Juicy Salsa

    1. Grannymar

      Certainly, Al. You will need to bring your own butter, I never have it in the house since I unable to eat it. If you give me notice, I will order the butter but…. the bread might be finished before you get here! 😉

  1. Alice

    Hmmmmm! I wonder what Hubby would do if I sneaked this into his “vegetarian” diet. He hates raw fruit of almost any kind (except bananas) and is very selective on the veggies he likes…a great vegetarian…hummrpt! He does like avocado.


A penny for your thoughts...