One of my absolute favorite raw recipes is my Savoy Cabbage/Tomato/Almond Butter Salsa/Chopped Salad. It’s a mouthful, I know, and suffers from an identify crisis when it comes to its name because it can be Just So Many Things! A salsa to enjoy with raw chips or organic tortilla chips… a great filling for a salad sandwich and for nori rolls… something you can serve open-face on toasted Ezekiel bread, even as a canape… and probably more possibilities that escape me at the moment. It’s a mouth-filling, utterly scrumptious combination that makes my mouth water just to imagine it!

However… the recipe requires raw almond butter (which I do not have on hand, and which is easy to run out of) and raw apple cider vinegar (which I also am currently out of).

So… I created this Baby Zucchini Salsa as an homage to the spirit of my beloved Savoy Cabbage chopped salad!

This recipe is super-simple, and you make it from utterly pedestrian ingredients (a favorite thing for me and a priority for this site because I want everyone to learn every possible way one can feed oneself deliciously with raw and living foods in a way never before conceived).

It’s explosively flavorful, rich, savory and salty (with good salt, of course, not that toxic white stuff). And makes you feel like you’ve really eaten something substantial!

When I radically “jack up the raw” in my own diet, the first thing I start to crave is savory, chewy meals. And this definitely fits the bill. Am enjoying it with some organic tortilla chips for my dinner this evening.

At least… what the kids are leaving behind for me! This is seriously kid-friendly, as my little nephews are bearing witness to!

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Recipe for: Baby Zucchini Salsa

A Savory Chopped Salad You Can Enjoy As A Meal

• 2 cups very thinly sliced and finely chopped, peeled baby zucchini (about 2 very small)
• 1-1/2 cups (measure on the light side) very finely chopped sweet tomatoes (I used tiny grape tomatoes)
• 2 tablespoons finely chopped red onion
• flesh from 1/2 avocado
• 2 tablespoons cold-pressed olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon quality natural salt, such as Himalayan Crystal salt (if you do NOT like salty dishes, go light on this)
• freshly ground black pepper, to taste

Measure the zucchini, tomato, and red onion into a bowl. Add the remaining ingredients to your blender or food processor and puree until combined. These ingredients do not have to be thoroughly incorporated — they can remain a bit on the “chunky” side. Then add to the veggies and stir well to distribute the dressing.

Eat by itself, as a side dish, with chips, as a filling for a salad sandwich, as an appetizer to dip into on a buffet table. Simple and tasty stuff!

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