Cucumber-Apricot Salsa

Colin Barclay Food Styling and Recipe Development

2 Servings

1/4 Cup Per Serving

FLAVOR PROFILE Cool, Sweet, Sour, Zing.

INGREDIENTS

1/4 Cup Cucumber (Med-Large Chop)

1/4 Cup Apricot (Med-Large Chop)

1 Teaspoon Rice Vinegar

1/2 Teaspoon Agave or Honey

1/2 Teaspoon Chopped Dill

1/2 Teaspoon Chopped Mint

1/8 Teaspoon Salt

PROCEDURE

Mix vinegar and sweetener in a bowl until combined. Add Cucumber, Apricot and Salt. Mix and let sit for 15 minutes. Add Dill and Mint just before serving and lightly stir.

NOTES

Perfect for shrimp and (white) fish, chicken and pork

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