Sweeter salsas are a nice way to cool off on a summer day because they’re light, fresh and healthy. No added salt is a huge bonus, plus if you’re eating them with tortillas/tacos/crackers, you won’t need the salt anyways.
I find that some people prefer a stronger onion flavour in salsa, but chives are a great substitute for me because they’re lighter tasting and I have an insane amount growing in my backyard. Since the dragon fruit is sweet, the chive along with the lime juice balance out the flavours, making for a perfect, refreshing condiment.
In case you aren’t familiar with dragon fruit (a.k.a. pithaya), it is a soft and seedy fruit that tastes like a more mild version of kiwi. It tastes basically no work to prepare, is versatile, cheap and delicious. It’s also high in vitamin C, packed with antioxidants and fibre. I used it as a simple dip but you could also throw it on top of burgers, pita, tacos, etc. for a unique flavour.
Sidenote: For all my fellow bloggers out there, I went to a magazine conference this past week and attended a Food & Wine Writing Session while I was there. Among talking about how to efficiently post on social media, monetize your blog and build an audience, they touched upon photography. What are your tips and tricks for taking mouth-watering photos? What camera/lens do you use? What about lighting?
- 1 large dragon fruit, halved, emptied and cubed (keep the shell for presentation)
- 1 avocado, pitted and cubed
- 1/2 cup fresh chives, finely chopped (I cut mine up with scissors)
- 1 tbsp. fresh cilantro, chopped
- 1/2 lime, juiced
To scoop out the dragon fruit, take a large spoon and just run it around the edges. Since this fruit is so soft, it basically comes right out of the flesh. Cube it up, toss it with the avocado, chives, cilantro and lime juice.