Kiwi Cucumber Mint Salsa

Kiwi Cucumber Mint SalsaGrilling is traditionally a summer time activity and it’s about that time of year. Burgers, steaks, chicken, ribs, fish, vegetables, you name it! In our house we don’t let the season dictate grill time, we grill year round. I’ve been known to grill a steak while it’s snowing and my husband will grill in the rain. There is something relaxing about the time spent outside with a cool beverage in hand, staring off into the trees, while you cook your food over the flame that is relaxing, not to mention meat tastes awesome when it’s grilled.

This kiwi cucumber mint salsa is a perfect topping for food grilled on hot summer days. Spooned over grilled fish or chicken it’s tart and refreshing. It’s even awesome on non grilling days, on top of a burrito bowl with any protein to give it a little kick depending on how much jalepeno you add.

I used Kasandrinos extra virgin olive oil in the recipe because it’s the freshest best tasting olive oil I’ve ever tasted. All olives used in their oil are sustainably sourced from olive orchards in Laconia Greece and are pressed within 48 hours of harvest via cold extraction. If you check the harvest date on other olive oils on the store shelf, they were harvested months if not a year or more before it gets to you to purchase. The difference with Kasandrinos is it’s harvested, pressed, and then ready to purchase in a short amount of time. Which makes all the difference in taste, freshness, and quality. It’s pretty amazing stuff. I use it on salads with an acid such as lemon juice and in salsas, pesto, chimichuri, to roast vegetables, homemade mayo, and so much more.

Roll out the grill, take the cover off, get some heat going, and grill up something good!

Kiwi Cucumber Mint Salsa Ingredients

Kiwi Cucumber Mint Salsa

Prep time: 

Total time: 

Serves: 3 cups

  • 1 pound Kiwi (approximately 4 large Kiwi's), peeled and diced
  • ½ English Cucumber, Diced
  • 3 Green Onions, thinly chopped
  • 2 Tomatillos, diced
  • ½ to 1 Jalepeno, depending on personal spice preference, seeded and diced
  • Zest of 1 Lime
  • Juice of 2 Limes
  • 1 Tablespoon Extra Virgin Olive Oil (I prefer Kasandrinos for taste and quality)
  • 1 Tablespoon Fresh Mint, diced
  • 1 teaspoon Sea Salt
  1. Add all ingredients to a medium sized bowl.
  2. Stir to combine.
  3. Serve and enjoy!
  4. Flavor will intensify and liquid will increase when refrigerated.