Fab weekend: Salad


Morning, m’dears – hope you’re all having a lovely start to the weekend!

I’m on a major health kick right now.  I picked up  new cookbook of Juluis Jaspers, Smart cooking LIGHT and thought I might try this for a week. Which is a good thing. After surfing the internet I found a recipe of an amazing salsa which will fit the Mexican fiesta mood of tomorrow. Keep reading for the cucumber-clementine salsa recipe, and let me know if you try it topped on anything besides fish – I’m thinking grilled chicken would be so delicious, or even as a healthy alternative to guac served with a few warm corn tortillas!


*makes about 2 cups (keeps great in the fridge for a couple days)


  • 4 clementines, peeled and chopped into 1/2″ pieces
  • 1/2 english cucumber, or 2 baby cucumbers, diced into 1/4″ pieces
  • 1/4 red onion, diced
  • 1 red chili, seeds and ribs removed, minced
  • 8 fresh mint leaves, chopped (a few torn leaves for garnish)
  • 1 lime
  • sea salt


Combine clementine, cucumber, red onion, chili and mint in a bowl. Zest a bit of the lime onto the top, then squeeze all the juice into the salsa. Sprinkle with sea salt to taste, toss to combine, and garnish with a few torn mint leaves.
*Great served over fish or chicken, as an accompaniment to warm corn tortillas, or tossed into a salad. Happy clean Spring eating!


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