Cucumber and Herb Blossom Salsa

Cucumber and Herb Blossom Salsa
The recipe Cucumber and Herb Blossom Salsa could satisfy your Mexican craving in about 45 minutes. This recipe serves 4. One serving contains 61 calories, 2g of protein, and 4g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up torn nasturtium flowers, olive oil, chive flowers, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. It works well as a hor d'oeuvre.

Instructions

1
In a bowl, toss the cucumbers with the chile and 1/4 teaspoon of salt and let stand for 15 minutes. Stir in the chive flowers, nasturtiums, basil, spearmint, lemon juice, olive oil and lemon zest. Season with salt and serve.
Ingredients you will need
Lemon JuiceLemon Juice
Lemon ZestLemon Zest
CucumberCucumber
Olive OilOlive Oil
SpearmintSpearmint
BasilBasil
Chili PepperChili Pepper
ChivesChives
SaltSalt
Equipment you will use
BowlBowl

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Burn Cottage Cashburn Pinot Noir
Burn Cottage Cashburn Pinot Noir
Bright aromatic florals, cassis and red fruits complementing spice and savoury notes. The palate is supple and harmonious, with interesting layers and umami elements, fine texture and a lovely balanced finish.
DifficultyMedium
Ready In45 m.
Servings4
Health Score25
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