Healthy Living How To

Vanessa Rae Romero

Avocado Peach Salsa

By

If you are tired of boring eggs for breakfast, give today's healthy recipe, Avocado Peach Salsa, a try. Not only is it amazing atop of a pile of scrambled eggs, it goes well with grilled chicken thighs. And, believe it or not, I even had it with a sesame crusted tuna steak and it paired quite well.

It's the middle of peach season right now, so finding a juicy and ripe peach should not be a problem. You will know a peach is ripe by gently pressing on the skin. If the fruit is hard, it is unripe, if it is mushy, it is overripe. Be sure to check for bruising, as one little bruise can quickly spoil the peach. Peaches will ripen at room temperature, however, once ripe store in the refrigerator. Look for organic peaches if possible, as they are on the dirty dozen list of foods known be be contaminated with pesticides. A general rule of thumb when it comes to organic fruits and vegetables, if it is thin skinned or you eat the skin, then it is wise to buy organic.

Peaches are a source of potassium, carotenes and flavonoids like lycopene and lutein. The flavonoids found in virtually all plants are responsible for the amazing array of colors fruits and vegetables display. Most flavonoids function in the human body as antioxidants. The phytonutrients found in peaches are beneficial in preventing macular degeneration, heart disease and cancer.  Source: The Encyclopedia of Healing Foods

Avocado Peach Salsa

Avocado Peach Salsa 

Prep Time: 15 minutes
Serves: 4

Ingredients

  • 1 Large Avocado
  • 1 Large Organic Peach
  • 1 Organic Green Jalapeno Pepper
  • 1 Organic Red Jalapeno Pepper
  • 1/4 Medium Yellow Onion
  • 1 Small Bunch Organic Cilantro
  • 1/2 Lime
  • 1/4-1/2 tsp. Celtic Sea Salt

Directions

  1. Cut avocado and peach in uniform size chunks.
  2. Slice jalapenos in half, remove the seeds, devein and then mince.
  3. Quarter a medium onion and then finely dice.
  4. Pull cilantro leaves off the stem and chop.
  5. Mix all together and then squeeze juice from half a lime over top.
  6. Season with Celtic sea salt to taste.
  7. Chill and serve.

Recipe Notes
If you have difficulty finding a red jalapeno pepper, substitute with some red bell pepper. I really chose this more for color then for flavor. Enjoy!