This is the salsa we make every week at The WellnessTree. It's fresh, crunchy, tangy, and takes 10 minutes to put together. We added cucumber and carrot to make it more hydrating and fibre-rich — it works really well for gut health, PCOS, and blood sugar balance.
Ingredients
- 4 ripe tomatoes, diced
- ⅓ cucumber, diced — skin on for extra fibre
- 1 small carrot, grated
- ½ red onion, finely chopped
- 1 chilli, seeds removed and minced (optional)
- Handful fresh coriander, chopped
- 2 Tbsp extra virgin olive oil — cold-pressed, good quality
- 1 Tbsp raw apple cider vinegar
- Pinch of Himalayan salt and black pepper
- ½ tsp cumin or oregano (optional)
Method
- Combine tomatoes, cucumber, grated carrot, onion, chilli, and coriander in a bowl.
- Whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour over the salsa and toss well. Let it sit for 15 minutes for the flavours to develop.
- Serve with eggs, grilled meat, fish, or as a dip with seed crackers.
Why cucumber and carrot?
Cucumber is hydrating and cooling. It adds crunch without spiking blood sugar. Carrot adds natural sweetness and beta-carotene — grated, it blends right in, so even picky eaters get more veg without noticing.
Together with the olive oil and apple cider vinegar, this salsa helps with nutrient absorption and keeps you full for longer. The combination of fibre from the vegetables, healthy fat from the olive oil, and acetic acid from the vinegar slows digestion and helps prevent blood sugar spikes — making it a great side for any meal.
How to store it
This salsa keeps well in the fridge for 4 to 5 days. The vinegar and olive oil actually help preserve it, so it's worth making a big batch at the start of the week.
