The beginning of a year is the perfect time for a fresh start. A change in eating habits, more exercise, life goals, and more relaxation always seem to be on the top of our priorities list. I try and keep these priorities not as only “new year” goals but all year-long goals because they are all such a part of healthy living. Eating well shouldn’t seem like an effort, because, as well know, if it is a lot of effort or sacrifice, it’s hard to maintain. Having the right flavors can make all the difference. That is why I am obsessed with this cranberry salsa. With no added fat and just a small amount of sugar, this is a no-guilt snack I enjoy all the time.
Serve this salsa with sliced turnip, zucchini, or sliced cucumber instead of chips for a seriously low-calorie and low-carb snack. But it is amazing with tortilla chips as well.
Spice up your next party or snack time with this simple salsa that packs a punch of flavor. No one will guess it could be so healthy!
Watch how to make this cranberry salsa
Healthy Cranberry Salsa
- 3 jalapeños (seeded for less heat)
- 1 bunch green onions (whites and light greens only)
- 1 bunch cilantro (leaves stripped from stems)
- 1 12-oz package fresh cranberries
- 2 tsp salt (more to taste)
- 1 tsp sugar
- 2 lemons freshly squeezed (or limes)
- Coarsely chop and seed the jalapeños into a food processor. I keep the seeds intact of two peppers for heat. Add chopped onion, cilantro leaves, whole cranberries, salt, sugar, and lemon juice. Don't worry about nicely chopping or dicing – the food processor will do it for you.3 jalapeños (seeded for less heat), 1 bunch green onions (whites and light greens only), 1 bunch cilantro (leaves stripped from stems), 1 12-oz package fresh cranberries, 2 tsp salt (more to taste), 1 tsp sugar, 2 lemons
- Pulse 5-6 times to incorporate. Scrape down sides of the processor and continue to pulse to achieve a good texture. I like this to be a little more coarse than a normal tomato salsa, about 5-7 more pulses. Spoon into a serving dish and enjoy!