Zucchini & Raspberry Salsa

My second cooking demo of the season was this past Saturday at the Litchfield Hills Farm Fresh Market. Once again I had a friend in the audience. Thanks Laura for driving all the way to show your support! Be sure to check out The Farming Journalist for her wonderful photo essay of the market.

This demo recipe is nice "for something different to do" when you're overrun with zucchini.

Here is the salsa served along side some grilled shrimp.

Zucchini & Raspberry Salsa

Serves 4

Ingredients

• 2 cups zucchini, diced
• 1 cup fresh raspberries
• 2 scallions, thinly sliced
• ½ cup parsley, finely chopped
• 1 Tablespoon fresh mint, minced
• ¼ cup toasted sliced almonds
• 2 Tablespoons Red wine vinegar
• 1 Tablespoon Orange Juice
• 1 Tablespoon honey
• 1 teaspoon Dijon mustard
• ¼ cup extra virgin olive oil
• Salt & pepper to taste

Directions

1. Add to a large bowl: zucchini, raspberries, scallions, parsley and mint.
2. In a small bowl whisk together the vinegar, orange juice, honey, mustard and olive oil. Salt & pepper to taste.
3. Pour the dressing over the veggies. Stir gently.
4. Let it sit for about 10 minutes before serving to let the flavors combine.
5. Just before serving toss in the toasted sliced almonds.

Alternative Idea

• Give this salsa some kick – just add a minced jalapeno.

Serving Idea

• This salsa is perfect on a nice light fish like tilapia or barramundi. It’s also a nice compliment to grilled shrimp.

When's my next demo you ask? It's Saturday August 14th!