Today's recipe comes to us courtesy of Pamela Salzman... a cooking instructor and holistic health counselor in the Los Angeles area who focuses on whole, seasonal, and locally-grown organic foods.
Her growing popularity among Hollywood celebrities led to a glowing profile in Elle magazine. Pamela's website (Pamela Salzman / Kitchen Matters) focuses on recipes taught in her classes, as well as nutrition education.
As she says, “I was thumbing through Dr. Mark Hyman’s (I’m a big fan!) Blood Sugar Solution Cookbook, when I noticed this recipe for Shrimp Salsa. It’s everything I love about summer food — fresh, light, easy and it includes tomatoes.
“Be conservative with the garlic, lime, heat, and cilantro, because you can always add more. This is a very low calorie, low fat, low carb, high protein recipe. We enjoyed the salsa on the first day with tortilla chips, although Dr. Hyman suggests raw veggies. But I really loved it on the second day when I put it over rice and beans.”
Makes about 4 cups
¾ pound large or jumbo spot prawns or shrimp, peeled and deveined (you can use pre-cooked petitie pink shrimp instead)
½ small red onion, finely chopped
1 medium tomato, seeded and finely chopped
½ small jalapeno pepper, seeded and finely chopped or your favorite hot sauce to taste
1½ avocados, peeled, pitted and diced
½ small bunch fresh cilantro (about 1 ½ ounces), finely chopped (leaves and tender stems; about a handful)
1 clove garlic, minced (original recipe called for 3 cloves)
Juice of 2 limes (original recipe called for 4 limes)
1 cup tomato sauce or tomato puree (not marinara sauce)
Sea salt to taste
Few grinds of freshly ground black pepper
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