Celebrate Salsa Month

Salsa is most commonly thought of as a dip, but this flavorful sauce can be used in a variety of ways. Try it as a marinade or topping for fish, chicken, or steak, stirred into scrambled eggs or frittatas, spread on a sandwich in place of mayonnaise or ketchup, mixed with low-fat yogurt for a creamy salad dressing, added to meatloaf or burgers for moistness and flavor, or used as a base for ceviche.

Although traditional salsa is made with tomatoes, onions, chili peppers, and lime juice, you can make salsa using an assortment of fruits and vegetables. Some of my favorite salsas are made with watermelon, berries, beans, avocados, and corn. The best part about salsa is that it’s usually low in calories and rich in nutrients thanks to fresh produce and intense flavor from citrus juices. You can even use no-calorie sweeteners like sucralose to make sweet salsa like this Citrus Salsa made with fresh oranges and lime juice.

So what are you waiting for? Celebrate National Salsa Month the rest of the month and throughout the summer!

Jessica Levinson, MS, RDN, CDN is a registered dietitian nutritionist and culinary nutrition expert. She has extensive experience as a recipe developer, writer, editor, and speaker. She is the co-author of We Can Cook: Introduce Your Child to the Joy of Cooking with 75 Simple Recipes and Activities (Barron’s, 2011), past columnist for the Culinary Corner column in Today’s Dietitian Magazine, and maintains a popular blog at JessicaLevinson.com. Jessica is an active member of the Academy of Nutrition and Dietetics (AND) and various Dietetic Practice Groups of the AND, including Nutrition Entrepreneurs, Food and Culinary Professionals, and Dietitians in Business and Communications. Follow her out on Twitter, Facebook, Instagram, and Pinterest.

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