Clean Eating Salsa Recipes

CLEAN-EATING SALSA

Clean-Eating Salsa image

My family's favorite salsa and my favorite for them, because it is all natural without any processed products.

Provided by Melissa Gibson

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

4 tomatoes, deseeded and quartered
1 serrano pepper, cut into thirds, or more to taste
1 small white onion, cut into large chunks
¼ cup packed chopped cilantro
2 cloves garlic, chopped
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon agave nectar
¼ teaspoon ground black pepper
¼ teaspoon chili powder

Steps:

Place tomatoes, 1 serrano pepper, onion, cilantro, garlic, salt, cumin, agave, black pepper, and chili powder in a food processor and pulse a few times. Taste and adjust salt, serrano pepper, and agave nectar if necessary. Pulse to desired consistency.

Nutrition Facts : Calories 20.7 calories, Carbohydrate 4.5 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.9 g, Sodium 151.3 mg, Sugar 2.7 g

SALSA BURGERS - CLEAN EATING

Salsa Burgers - Clean Eating image

This is out of the July/August 2011 Clean Eating magazine. You can find pico de gallo in the produce aisle or deli section of your supermarket. There are also some goods one posted here.

Provided by teresas

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground beef, 95% lean
1/3 cup fresh pico de gallo or 1/3 cup salsa, drained well
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 small avocado, peeled, pitted and roughly chopped
1/4 red bell pepper, finely chopped (about 1/4 cup)
3 tablespoons cilantro, chopped
2 teaspoons fresh lime juice
1/4 teaspoon garlic powder
1/2 cup Greek yogurt, nonfat plain (optional)
4 hamburger buns, multigrain
4 -8 lettuce leaves (optional)

Steps:

Place oven rack 6 to 7 inches from broiler and preheat to high. Line a baking sheet or broiler pan with foil. In a large bowl, combine beef, pico de gallo, 1/4 tsp salt and 1/4 tsp pepper. Shape mixture into 4 equal patties, each 1/2-inch thick, and place on prepared baking sheet. Broil for 6 to 7 minutes or until burgers are browned. Flip and repeat on second side until burgers are firm to the touch and no longer pink in the center, 5 to 6 more minutes (internal temperature should read 160°F on a instant-read thermometer).
Place avocado in a small bowl and mash to a chunky consistency with a fork or potato masher. Add red pepper, cilantro, lime juice, garlic powder, pinch of salt and pepper, to taste; stir to combine.
To serve, spread 2 tbs yogurt on bottom half of each bun and top with 1 to 2 lettuce leaves, if desired. Then add patty and 3 tlbs avocado mixture to each before finishing with top halves of buns. Garnish burgers with additional cilantro, if desired.

Nutrition Facts : Calories 440.3, Fat 25.5, SaturatedFat 8.1, Cholesterol 77.1, Sodium 430.2, Carbohydrate 26.1, Fiber 4.2, Sugar 3.4, Protein 26.2

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