Fresh Veggie Southwestern Salsa

Need something quick and yummy for a get together? This is my go-to. It's super simple and is a great appetizer for your holiday dinner, a summer barbeque, or whenever. It's also a very tricky way to get your kids to eat their veggies since they can scoop them up with corn tortilla chips!

(F.Y.I. just because it says "corn" chip, doesn't mean it's gluten free. Be sure to check where they were made or better yet, make your own out of some quinoa tortillas by adding a little extra coconut oil on the griddle and cooking them till they're crispy. Cut them in fourths and sprinkle with sea salt.)

1 cucumber, peeled and chopped

2-3 roma tomatoes, chopped

1 ripe avocado, pitted and chopped

1 bell pepper; red, green, yellow, or orange

1 cup frozen corn, thawed or grilled corn on the cob, corn cut off

1 green onion, sliced

lime juice

few sprigs fresh cilantro leaves

dash or two smoked paprika

sea salt and pepper to taste

chili powder to taste

This is such a simple throw-together that I never measure the spices. Just sprinkle, dash, stir, taste, and repeat until it tastes good to you. I chopped my veggies a little big, but chopping them smaller will make it a little easier to scoop.
 This recipe was featured on Good Things Utah! 



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Saturday, 23 October 2021

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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