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–+ servings
Chunky kiwi cucumber verde salsa in a cream ceramic bowl
Ebonie Garnica

Kiwi Cucumber Verde Salsa for Full GAPS

A fresh no-cook Full GAPS salsa with peeled kiwi, peeled cucumber, cilantro, lime, ginger, and a chunky but soupy texture.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Condiment
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 3 kiwi peeled and roughly chopped
  • 1 cucumber fully peeled and diced
  • 1/4 cup fresh cilantro roughly chopped
  • 1/4 cup fresh lime juice
  • 1 tablespoon fresh ginger root finely grated before measuring
  • Natural sea salt to taste

Equipment

  • Full-size blender with glass jar
  • Knife and stable cutting board
  • Fine grater or microplane
  • Handheld citrus juicer
  • Measuring cup and tablespoon
  • Glass or ceramic serving bowl

Method
 

  1. Peel and roughly chop the kiwi. Fully peel and dice the cucumber. Roughly chop the cilantro and finely grate the ginger before measuring one tablespoon. Squeeze and measure 1/4 cup fresh lime juice.
    Measured kiwi peeled cucumber cilantro lime juice ginger and salt beside an empty blender
  2. Put the kiwi, cucumber, cilantro, lime juice, and grated ginger in a glass blender jar. Add natural sea salt to taste. Seat the jar securely on its base and fit the lid.
  3. Pulse for about 30 to 40 seconds total. Stop when the salsa is chunky but soupy, with visible pieces of kiwi, peeled cucumber, cilantro, and kiwi seeds. Do not blend it completely smooth.
    Chunky kiwi cucumber verde salsa resting in a lidded glass blender jar
  4. Transfer the salsa to a glass or ceramic bowl. Stir once to distribute the lime and ginger through the larger pieces, then serve.

Notes

Keep the cucumber fully peeled. Use fresh lime juice. Pulse only until chunky but soupy, about 30 to 40 seconds. Do not add avocado, sweetener, tomato, chile, tomatillo, dried herbs, or bottled lime juice.

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