MAKES: about 6 cups (¼ cup per serving) · PREP TIME: 15 minutes, plus 1 hour to chill

Strawberries and tomatoes together? Am I crazy? You might think so until you take your first bite of this fresh and light summer salsa. While it is a shining star all on its own, it is even better when it is paired with Grilled Steak with Chimichurri (here). I also love to serve it with an array of crunchy dippers, like bell peppers, celery, pork rinds, and low-carb crackers. If you have leftover salsa, it is amazing added to salads and the Leftover Breakfast Bowl (here).

INGREDIENTS

• 1 medium English cucumber, diced (about 2 cups)

• 1 medium tomato, seeded and diced (about 1 cup)

• 1 pound strawberries, hulled and diced (about 2 cups)

• ½ cup diced red onions

• 10 fresh mint leaves, chopped

• 5 fresh basil leaves, chopped

• 1 tablespoon fresh lime juice

• 1 tablespoon balsamic vinegar

• Pinch of sea salt

• Pinch of ground black pepper

DIRECTIONS

1. Put all the ingredients in a large mixing bowl and toss to combine. Refrigerate for 1 hour before serving to allow the flavors to come together.

2. Store leftovers in the refrigerator for up to a week.

tips: Seeding the tomato before chopping it helps you avoid having a soupy mess of a salsa. To quickly and easily remove the seeds from the tomato, put the tomato on its side so that the stem is facing to the right and slice the tomato in half. Use a small spoon to scoop out the seeds from all four sections of each tomato half.

If you aren’t avoiding dairy, this salsa is amazing with some feta cheese added to the mix.

PER SERVING:

CALORIES: 9

FAT: 0.1g

PROTEIN: 0.3g

TOTAL CARBS: 1.9g

FIBER: 0.5g

NET CARBS: 1.5g