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Salsa Verde

Diabetic.Foodie's picture
Ingredients
  Flat leaf parsley leaves 1 Cup (16 tbs) (1 handful)
  Basil leaves 6
  Pickled cucumber 1 , roughly chopped
  Garlic 1 1⁄2 Clove (7.5 gm), roughly chopped
  Capers 1 Tablespoon, drained and rinsed
  Canned anchovy fillets 2 , drained and rinsed (tinned)
  Red wine vinegar 1⁄2 Tablespoon
  Lemon juice 1⁄2 Tablespoon
  Extra virgin olive oil 3 Tablespoon
  Dijon mustard 1⁄2 Tablespoon
  Freshly ground black pepper 1 Pinch
Directions

Coarsely chop together the herbs, cucumber, garlic, capers and anchovies or pulse in a food processor. (You get a better result if you hand-chop this salsa.)
Transfer the mixture to a non-reactive bowl and slowly add the remaining ingredients whilst whisking.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Mixing
Dish: 
Sauce
Ingredient: 
Cucumber
Interest: 
Healthy
Preparation Time: 
30 Minutes

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4.296875
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 513 Calories from Fat 449

% Daily Value*

Total Fat 48 g74.3%

Saturated Fat 3.4 g16.8%

Trans Fat 0 g

Cholesterol 15.9 mg5.3%

Sodium 1704 mg71%

Total Carbohydrates 10 g3.3%

Dietary Fiber 3.1 g12.6%

Sugars 1.2 g

Protein 8 g16%

Vitamin A 108.9% Vitamin C 146.2%

Calcium 22.7% Iron 28.7%

*Based on a 2000 Calorie diet

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Salsa Verde Recipe