‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
Were you missing the #whatiate series from Fridays? I have a few I need to do now that I’ve regained momentum so stay tuned for more!
We’ve had some hot days, and I’m so thankful for everyday that isn’t a thousand degrees or humid. Some nights dinner’s theme is “how to cook without turning on the oven”. That’s where this came in. I had an event at work and was lucky enough to take home some of this salsa. The food demo encouraged cooks to use these raw salsas over fish, poultry, and beef. Done!
Oranges, peeled, chopped
Fennel bulb, chopped
Parsley (to add at the end)
Chop & combine everything except the parsley.
Let sit 30 minutes in the refrigerator.
Add parsley just before serving.
I marinated & grilled some chicken and served it all over brown rice. Dinner is done.
I love the crunch and tartness of the pomegranate seeds with the oranges. This is great as a salsa to dip with or as a sauce. I know I get stuck thinking summer sauces are BBQ or teriyaki but a cool raw one is really fun. I’ll have to mess around with some other salsa ingredients!