Traditional, Creamy and Mango Salsa

This gray and dreary day in Minneapolis has me craving all things bright and cheery. Food can be so pretty. Don’t you love when your food has all different colors and textures in it? Food is art. And salsa is so pretty!

I’ve come up with 3 different salsas: traditional, creamy and mango. Traditional salsa is pretty standard but SO good with fresh ingredients! Add more jalapeno if you likey da spicy. The creamy salsa is my favorite! It uses greek yogurt to make it smooth and creamy. All the other flavors take over the yogurt flavor so it’s awesome. Added bonus: extra protein! Mango salsa is a sweeter salsa. Substitute mango for strawberries if you wish!

I love making these for get-togethers. The colors mixed together are so pretty and salsa is ALWAYS a hit. These are pretty mild but you can add more jalapeno if necessary. Pair with tortilla chips, add to tacos or my personal favorite, pair with a margarita or two! :)

Traditional, Creamy and Mango Salsas
Recipe type: Appetizer, Snack
  • Traditional Salsa
  • 2 cups finely chopped tomatoes (about 5 small tomatoes)
  • ¾ cup red onion
  • 1 tsp chopped jalapeno
  • Juice of 1 lime
  • 1 cup corn
  • 3-4 cloves garlic, minced
  • Pinch of salt
  • ½ tsp cumin

  • Creamy Salsa
  • 2 cups chopped tomato (5 small tomatoes)
  • ¾ cup greek yogurt
  • ¾ cup red onion
  • 1 tsp chopped jalapeno
  • Juice of 1 lime
  • 2-3 garlic cloves, minced
  • ½ tsp cumin

  • Mango Salsa
  • 1 mango, coarsely chopped into chunks
  • ½ tsp jalapeno
  • Juice of half a lemon
  • ½ cup chopped red pepper
  • 1 garlic clove, minced
  • ¼ cup red onion
  • Pinch of salt
  1. Chop ingredients and mix together! It's best when it's been sitting in the fridge for an hour or so before serving so the ingredients have time to blend together. Serve with chips!


Kale Tahini Salad


I know what you’re thinking.

You’d rather eat a piece of cardboard than a kale salad. I get it. It’s kinda bitter, the texture is weird and it’s just not all that appealing. I want to change your mind about this. Besides being a trendy food right now, it is actually REALLY good for you and can be prepared in a way that you’ll enjoy it. Trust me.

Some tidbits about kale:

-It is one of the most nutrient dense foods containing high vitamins and minerals but low calories

-It’s packed with antioxidants (cancer prevention)

-Can help lower cholesterol

The trick is to prepare it in a way that gets rid of that bitterness and strange texture. If you’ve read anything about kale before maybe you’ve seen instructions to “massage” your kale… *rolls eyes* Ain’t nobody got time for that! I’ve never massaged my kale and I don’t intend to. I typically eat kale sauteed in a little olive oil. Then I add other flavors to it. If I eat it raw, I mix it in a dressing and let it sit in that for a few hours. It’s one of the only types of salad you can leave in a dressing without it getting soggy – it actually makes it better.

So let’s cut to the chase. This recipe is so simple. I buy all the ingredients for it at Trader Joe’s and there’s little prep involved. This salad is good warm or cold. When you first prepare it, it’s warm, but it keeps well in the fridge for a few days and is good cold too.

What to do with Kale? Tahini makes kale sooooo much better. Sauté with tahini and cherry tomatoes and pine nuts for a tasty and healthy salad! Repin and save for later

Kale Tahini Salad
Recipe type: Salad
Serves: 2
  • 3 cups raw kale (take off the hard "spine" that is attached to a lot of the leaves)
  • ½ cup cherry tomatoes, cut in halves
  • 2-3 tablespoons Trader Joe's Tahini sauce - side note: this is not the same as tahini paste, if you have tahini paste you’ll need to add lemon juice, garlic and salt to creat the sauce
  • Handful toasted pine nuts
  • You don't need any seasonings because the tahini sauce already has lots of flavor!
  1. Saute the raw kale in a pan with olive oil over medium heat. It will wilt down the way spinach does but not as much. This should only take about 5 minutes. Then throw in the tomatoes and let them warm up in the pan for a couple more minutes.
  2. Mix the tahini with a tablespoon of water in a jar and stir together with a fork. This is just to make the tahini a little more runny so that it can coat all the kale well. Toss the kale and tomatoes with the tahini in a big bowl and top with pine nuts when served.