One of the things I miss most is fresh salsa. Unfortunately, I have to avoid nightshades in order to manage my autoimmune disease, and this means no tomatoes, peppers, etc. (except on special occasions). Let me tell you: this is torturous for this half-Italian who loves both Italian and Mexican food! So when I’m craving some type of salsa to dress up tacos or fish — or really any other savory dish — this Cucumber Apple Salsa recipe has become my go-to.
This Cucumber Apple salsa is not only Paleo, but also, AIP-compliant (no nightshades – yay!), Whole30-friendly, and vegan. It is also low-histamine and doesn’t aggravate my histamine intolerance (although what is considered “low-histamine” can vary from person to person). Additionally, it’s all raw, making it super simple and easy to make (like pretty much most of my recipes…you guys know I don’t do “complicated”).
This light and refreshing salsa has a bit of crunch to it, and it can be served as a condiment or a side dish. It makes the perfect addition to any summertime meal, barbecue, or celebration. I most recently made it this past Memorial Day, and it was a hit with even the non-Paleo folk.
So what are we waiting for? On to the recipe for Cucumber Apple Salsa!
(gluten-free, grain-free, nightshade-free, dairy-free, vegan)
- 4 mini cucumbers, finely chopped
- 1-2 medium apples, cored and finely chopped (I love organic Fuji apples!)
- 2 Tbsp red onion, finely chopped
- 2 Tbsp fresh basil, finely chopped
- Fresh squeezed lemon juice (about 1-2 lemons)
- Mineral sea salt, to taste (along with any other seasoning of choice)
Mix chopped cucumbers, apples, onion, and basil in a large bowl.
Squeeze lemon juice over mix and toss thoroughly.
Season with salt (and other seasoning, if desired).
Keep chilled until ready to serve.
This salsa will hold up nicely for a couple days in the refrigerator, since a generous amount of lemon juice prevents the apples from browning.
Would it freeze well? I was given more cucumbers than I know what to do with and thought I’d make a big batch.
Hi Cassie, I’ve never tried freezing this dish, but I’m going to guess it wouldn’t hold up very well. It’s meant to be served fresh and a little crunchy from both the cucumbers and the apples, so I’d imagine the texture wouldn’t be ideal after freezing. But if you try it, I’d be curious to know how it turns out!
What do you eat this with?
I like it with fish tacos or really any savory main dish (chicken, beef, fish, etc.). It’s pretty versatile!