Katie's Healthy Bites: 3 Cinco de Mayo Salsas
All the mid-spring warm weather and sunshine makes me crave the flavors of summer! To kick off Healthy Eats' Cinco de Mayo week, I'm breaking out the grill and pairing tasty charbroiled proteins with simple, fresh salsas.
These festive salsa recipes are packed with fiber, disease-fighting antioxidants and flavor galore. Pair with the grilled proteins below, or serve as a Cinco de Mayo appetizer with baked pita or tortilla chips.
Preheat grill. Pat the steak dry with paper towels. Rub the steak with paprika, cumin, salt, pepper and olive oil to evenly coat. Set aside for 15 minutes to marinate.
Meanwhile, make the salsa. Combine all ingredients in a bowl, cover and refrigerate.
Once grill is hot, cook the steak for 4 to 5 minutes per side for medium rare. Remove the steak from the grill and let it rest for 8 to 10 minutes. Cut the steak across the grain into thin diagonal slices. Top with salsa.
Preheat grill. In a small bowl, combine the salsa ingredients. Cover and refrigerate for 30 minutes.
Meanwhile, combine the olive oil, lemon juice and zest in a small bowl. Brush the mixture onto the salmon filets. Season the filets with salt and pepper.
Place the salmon skin side down on the hot grill. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. Remove the fish from the grill. Allow it to rest for 5-8 minutes.
Serve salmon skin-side down and top with fresh salsa.
Preheat the grill. Place shrimp in a bowl and toss with olive oil, salt, pepper and lime juice. Set aside.
Meanwhile, prepare salsa. Combine all ingredients in a bowl and refrigerate.
Grill shrimp for 1-2 minutes per side or until firm and pink. Serve with salsa.