Cucumber Avocado Salsa #EatAtoZChallenge

Cucumber Avocado Salsa |  #EatA2ZRecipeChallenge |
Have you ever tasted something that after the first bite, you just can’t seem to stop eating because it’s so good? This cucumber avocado salsa totally did that for me! I first tried it at my sister’s house years ago. She shared the recipe and since then whenever I make it, it is a huge hit and many of my friends request that I make it for all our get togethers. It is SO easy, you will want to make it over and over again. I often make a double batch, especially for parties, because it disappears so fast. When I made this recently I could not keep my kids out of it! They were dishing it up by the spoonful as a pre-dinner snack. And I was ok with that since it’s chock full of vegetable goodness. We like to eat ours with pita chips but tortilla chips are also good. We also like to have it on tacos of all kinds–fish, chicken, beef–you name it! It’s a very versatile salsa!

I’m excited to finally share this recipe with you all and as part of the Eating A to Z Healthy Recipe Challenge featuring cucumbers. The challenge is where each month I share a recipe featuring a fruit, vegetable, grain or legume that start with a different letter of the alphabet. March’s letters are C or D.

Cucumbers are a great source of antioxidant nutrients including vitamin C, B vitamins and manganese. They are a beneficial anti-inflammatory food and since they are 95% water, they help keep your body hydrated too.

Let me know what you think of this recipe if you give it a try!

Cucumber Avocado Salsa


  • Cucumber Avocado Salsa
  • 1 cucumber, peeled, seeded and chopped (about 2 cups)
  • 1 large avocado, peeled, pitted and chopped (about 1 cup)
  • 1 small to medium size jalapeno, seeded and minced
  • ¼ C minced red onion
  • 2 T chopped cilantro
  • 1 clove garlic, minced
  • 1 T lime juice
  • 1 T water
  • dash of vinegar (optional)


  1. Combine all ingredients in a glass bowl. Use wooden or plastic spoon to mix well. Salt to taste. Refrigerate until ready to serve. Serve with tortilla or pita chips.
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Cucumber Avocado Salsa |  #EatA2ZRecipeChallenge |

Just a few simple ingredients is all it take! I like to use my food chopper to dice the vegetables really small–it just makes it easier! A dash of vinegar is optional but I almost always include it.

Cucumber Avocado Salsa |  #EatA2ZRecipeChallenge |

Eat A to Z Healthy Recipe Challenge | Monthly Blog Hop Hosted by, and
You can find all the details about how to join the Eat A to Z Challenge by clicking here. I’m excited to be co-hosting this challenge this year with Alida from Alida’s Kitchen and Kathy from Sparkles and a Stove.

Don’t forget to check out the Eat A to Z Pinterest board. There you can keep track of all the recipes that are added month-to-month but also find new recipes from last year too. What’s your favorite fruit, vegetable, grain or legume that starts with the letter C or D?

Be sure to check out all the other blogs shown in the link up below to discover new recipes and ideas! If you’re a blogger and have a recipe to link up, I can’t wait to see what you share!

Don’t want to miss any more recipe ideas? Be sure to SIGN UP HERE to receive updates via email or RSS feed (you can choose the reader you prefer!) And don’t forget you can always follow me on Facebook, Twitter, Pinterest or Instagram. They all offer a little something different and are a great way to stay in the loop on new menu plans, recipe ideas, giveaways, organizing tips and more!

Simple Slow cooker Turkey Vegetable Barley Soup #WeekdaySupper

Slow Cooker Turkey Vegetable and Barley Soup |
I don’t know about you but I’m pretty much always looking for easy dinner ideas. And if they can be made in the slowcooker, that’s even better. I like to think of my slowcooker like my personal kitchen assistant!

This Slow cooker Turkey, Vegetable and Barley Soup fits the bill on both counts and is a big hit with my family. It is so simple to put together too. I originally found this recipe in a slowcooker book of mine but modified several of the ingredients to make it more to my family’s liking.

We like to serve our soup with oyster crackers! Extra bonus that all the veggies for that meal’s serving are included (and maybe then some!) I hope you’ll give it a try!

Simple Slowcooker Turkey Vegetable Barley Soup #WeekdaySupper


  • 2 pounds ground turkey, cooked and drained
  • 1 28-ounce petite diced tomatoes (with juice)
  • 1 cup chopped onions
  • 4 cups beef broth
  • 1 16 oz. bag frozen mixed soup vegetables
  • ½ cup uncooked barley
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/4-1/2 teaspoon dried cumin (depending on your preference)
  • ½ teaspoon lemon juice


  1. In 5 or 6 quart slow cooker, combine all ingredients and stir to combine.
  2. Cover; cook on HIGH 3 to 4 hours or until barley and vegetables are tender.
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Slow Cooker Turkey Vegetable and Barley Soup |

Just a few, easy to find ingredients is all it takes and minimal prep before combining everything in the slow cooker, setting the temp and time and then you’re good to go! (I forgot to include the onions in the original picture so that’s why it gets its own feature!)

Looking for more weeknight dinner ideas? Check out the terrific lineup for this week’s Weekday Supper. The theme this month is red foods (or foods with red ingredients) and bloggers from all around the web share simple weekday meal ideas to help you get dinner to the table more easily!

Sunday Supper Movement

Roasted Red Pepper and Quinoa
Four Cheese Leek and Mushroom Pizza
Tomato and Peppers Frittata
Chicken Tanjine with Tomato and Onion Jam
Simple Slowcooker Turkey Vegetable Barley Soup

25 Simple Soup Recipes

25 Simple Soup Recipes |

It’s the middle of January and even though the weather has warmed up a bit here in my part of Texas, it’s still winter and that means it’s time for soup in my book. Today I’m bringing you 25 Simple Soup Recipes from bloggers all around the web! January is National Soup Month, so what better time than now to share a bunch of delicious recipes?

When I was growing up, I can remember, my mom saying on a cold day, “It’s a soup kind of day!” There’s something about soup that makes it so appealing in the winter time. It’s sure to warm you up when you’re chilled. Plus, soups are a relatively easy meal to prepare: just add all the ingredients, simmer for awhile (or put in the slowcooker) and before you know it, dinner’s ready!

Soup Swap
A few years ago I remember reading about an event called Soup Swap. The concept is pretty simple: pick a swap date, contact some friends who want to join you, make soup, get together, bring storage containers and exchange soup! The idea is that you’ll get to bring home different varieties of soup for you freezer and have a fun get together, too! The National Soup Swap is normally in January, but you can host a soup swap any time. (Check out this website for more ideas on how to organize a swap of your own).

I was inspired by the idea of a Soup Swap and wintertime, to collect a bunch of soup recipes from other bloggers. Most of these are pretty simple which is an extra bonus for getting dinner on the table quickly and easily. I hope you enjoy these 25 Simple Soup Recipes! The first three are from my blog. Thanks to all the other bloggers who contributed to this roundup!

1. Super Simple BLT Soup ~ Meal Planning Magic
2. Chicken Rice and Black Bean Tortilla Soup ~ Meal Planning Magic
3. Homemade Chicken Noodle Soup ~ Meal Planning Magic
4. Basic Chicken Soup ~ {Aka}design life
5. Potato Soup Recipe ~ Tips from a Typical Mom
6. Savory Butternut Squash Soup ~ Town and Country Living
7. Easy Miso Soup Without Dashi ~ Zagleft
8. Butternut Squash Soup with Crispy Sage Leaves ~ One Simple Thing
9. Spinach Chicken Orzo Soup ~ Cooking on the Front Burner
10. Skinny Cheesy Enchilada Soup ~ Domestic Superhero
11. Tortilla Soup ~ Restoration Redoux
12. Fish Chowder ~ Crafts A La Mode
13. Quick & Easy Baked Potato Soup ~ An Alli Event
14. Loaded Baked Potato Soup ~ A Southern Fairytale
15. Skinny Creamy Cauliflower Soup ~ Domestic Superhero
16. Tomato Bisque with Bacon & Croutons ~ Eat Drink Eat
17. Easy Cauliflower Leek Soup ~ Spoon and Knife
18. Lentil Soup Two Ways (vegetarian or smoky & meaty) ~ Milehimama
19. Sausage Lentil Rice Soup ~ Clumsy Crafter
20. Brazilian Shrimp Soup ~ On the Way Home
21. Comforting Mushroom and Onion Soup ~ Keep It Simple Sweetie
22. Quick Chicken Noodle Soup with Homemade Egg Noodles ~ Play. Party. Pin.
23. Tomato Basil Soup ~ Eat, Pray, Read, Love
24. Zesty Hamburger Soup ~ Sparkles and a Stove
25. Creamy And Healthy Potato Soup ~ Pretty Providence


Don’t want to miss a new recipe? Be sure to SIGN UP HERE to receive updates via email or RSS feed (you can choose the reader you prefer!) And don’t forget you can always follow me on Facebook, Twitter, Pinterest or Instagram. They all offer a little something different and are a great way to stay in the loop on recipe ideas, menu plans, reviews and giveaways, organizing tips and more!

Chicken, Rice and Black Bean Tortilla Soup

Easy Chicken Rice & Black Bean Tortilla Soup |

This Chicken, Rice & Black Bean Tortilla soup is so easy, you’ll want to make it over and over. I have been making this soup forever! I got it originally from a recipe I clipped out of the newspaper back when I was in college (and that really was forever ago!). It was based on a famous Houston area restaurant’s recipe but over the years I have tweaked it and made it my own. My family loves it and I love that it is so easy to put together!

Did you know that January is National Soup Month? Well, it only makes sense since it is winter here in the U.S. and it feels so good to warm up with a hot bowl of homemade soup! (We also love this Homemade Chicken Noodle soup)

Love soup as much as I do? How about organizing a Soup Swap? The concept is simple: Make soup, get together with friends and bring your soup, swap soups into different freezable containers and take home a variety of soups to enjoy later. Easy, fun and delicious!

What’s your favorite kind of soup? I hope you’ll give this one a try too!

Chicken, Rice & Beans Tortilla Soup


  • 1/2 cup sliced green onions, including tops
  • 1 tablespoon canola or olive oil
  • 6 cups low-sodium chicken broth
  • 1 (10 oz.) can diced tomatoes with green chilies, undrained
  • 1 (4 oz.) can chopped green chilies, undrained (or use one small fresh jalapeno, diced)
  • 2 cups chicken or turkey breast, cubed (shredded rotisserie chicken works great for this too!
  • 1 14.5 oz can black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels, uncooked
  • 2 cups rice, uncooked (white converted or brown works best)
  • 2 cups water
  • 1 tablespoons lime juice
  • Tortilla chips
  • 2 cups low-fat, part skim mozzarella cheese, shredded
  • Sliced avocados, optional
  • Salt and pepper to taste.


  1. In Dutch oven or large saucepan, sauté onion in oil over medium heat. Add chicken broth, tomatoes with green chilies, chopped green chilies, chicken or turkey breast, beans, corn and rice. Cover and simmer for 20 minutes. Stir in lime juice. Just before serving, pour into soup bowls; top with tortilla chips and shredded mozzarella cheese and optional avocado. Makes 4-6 servings.
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Easy Chicken Rice & Black Bean Tortilla Soup |

Tortilla Chicken Cilantro Soup #ad

For the last few days our family has been battling some sort of illness. Thankfully nothing super major but enough to make us move a little slower than usual. So I’ve been trying to keep meal time simple and when I came across this recipe for Tortilla Chicken Cilantro Soup I knew it would be perfect. I also happened to have most of the ingredients on hand (including the  zucchini & carrots) plus some leftover grilled chicken to substitute the chicken that was called for, I knew it would be even easier. I substituted their other store brand (Central Market) organic chicken broth for what was called and could not find a decent avocado on the day I shopped, but I think it all came together well otherwise!

Wow! I was right. This soup was done and in our bowls in just about 30 minutes. It was the perfect thing to warm our bodies as we try to get over our stuffy noses and sore throats. Next time I will probably cut the zucchini into smaller chunks as I think the kids will eat them more readily then but otherwise this soup was good.

Just a few ingredients is all it takes to cook this soup up in a snap!

I found the recipe when I was on Pinterest and pinning for the H-E-B Holiday Meal Pin to Win Sweepstakes. You can pin to win too for a chance to win one of five $1,000 H-E-B gift cards! Just enter your information in the Facebook application, pin this contest image and re-pin 5 unique images from the Holiday Meal Pin to Win board. I promise you won’t have any trouble finding things to pin—there are SO many delicious looking recipes, I got a little crazy re-pinning more than five! The contest ends December 31, 2012 so don’t delay–start your board and pinning today!

Regardless of the contest, you can count on this soup recipe to be an easy and delicious way to get dinner on the table quickly and easily! And be sure to check out the H-E-B website for some delicious recipe ideas!

Disclosure: I have been compensated by H-E-B to promote the Holiday Meal Pin to Win Sweepstakes but my experience and opinions are my own.

Cranberry Amaretto Chutney with Cream Cheese

Here we are in the 7th week of Christmas Treats. Crazy! Thanksgiving will be here before we know it and then, boom! December holiday season! Good thing we’re getting some baking done ahead of time, right?

This week I’m taking a little diversion from the baked goods I’ve been bringing you each week to share this delicious Cranberry Chutney recipe with you! My mom first shared this recipe with me several years ago. It is SO easy and oh so yummy! You can even make it ahead of time and store it in the refrigerator and pull it out when you’re ready to serve. I normally serve it over cream cheese with crackers but I have also found it is delicious on its own too. I made this recently to bring to a PTO meeting and celebration after a successful school event. I was on the planning committee for the event and we all got together afterwards to enjoy some fun time together. This Cranberry Amaretto Chutney was a hit!

I like to buy cranberries this time of year from my local wholesale club. I can get a HUGE bag for less than $5 (which is almost what it costs from the grocery store!) And I keep them in the freezer to use year-round. They freeze beautifully!
Now on to the recipe:

Cranberry Amaretto Chutney with Cream Cheese


  • 2 – 8 oz cream cheese
  • 2 C cranberries – fresh (or frozen)
  • 1 C sugar
  • 1 T +1 t lemon juice
  • ½ t of lemon rind
  • ¼ C amaretto
  • 1 T orange marmalade (I have subbed apricot jam before too and it's tasty!)


  1. Combine 2 C cranberries and sugar. Heat until it comes to a boil stirring constantly. Lower heat and simmer for 20 minutes. Remove from heat and add the rest of the ingredients(not the cream cheese). Let cool and pour over cream cheese block or you may spread cream cheese in a shallow dish and spread cranberry mixture over the top.


Sometimes I only use one block of cream cheese to serve. It just depends on the proportion of chutney to cheese that you like.

Also, even though the original directions call for you to stir the amaretto into the boiled cranberry mixture OFF the heat, I will bring it back to a boil so some of the alcohol cooks off. Just remember that if you will have children (or others who are alcohol averse) around who might be sampling this appetizer!

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Just a few simple ingredients are all you need!

Don’t these frozen cranberies look so yummy?

Cranberry/sugar mixture just stirred–before heating!

Cranberry/sugar mixture at a boil!

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop… you’ll have no excuse of “I don’t know what to make!” And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!

Easy Tomatillo Salsa

Easy Tomatillo Salsa recipe | Eat A to Z Healthy Recipe Challenge |

When I was trying to decide on this month’s fruit or vegetable for the Eating the Alphabet Challenge I was reminded of those fun sounding little things called tomatillos. Are they a fruit or a vegetable? Well, like the well-known tomatoes often called a vegetable but really a fruit, they are the same: a fruit.
They are pretty much a year-round staple here in Texas and used in many regional dishes. And I found out that they were grown as far back as 800 B.C. in Aztec cultures! Wow! Low in calories and high in anti-oxidants, they are a great choice to add to your cooking.

My mother-in-law loves to go to a produce market near where she lives where she can talk shop with the owner and wheel and deal on produce for a great price. A couple of years ago, she and my daughter made this delicious salsa to use the tomatillos and bell peppers she had picked up at that market. We just could not get enough of it! With only a few ingredients, it’s a cinch to make. I hadn’t had it in awhile and when I made it for this month’s Challenge I wondered why I don’t keep this as a staple in my refrigerator all the time! Again, I just could not get enough. I served mine with sweet potato chips because a) I’m slightly addicted lately to these chips from Terra and 2) my family had eaten up the last of our regular tortilla chips before I reminded them I needed some for my photo. Oops! Never mind, I think the slightly sweet flavor of the sweet potato chips compliments the salty sour flavor of the salsa.

Below is the recipe my mother-in-law used although I found a few online that are pretty similar so feel free to tweak it to your own preferences—it’s pretty forgiving! Also, I decided to roast instead of steam hoping to add a little bit of that roasted flavor.

Easy Tomatillo Salsa


  • Tomatillo Salsa
  • 1 lb. tomatillos
  • 5 cloves garlic
  • 1 green bell pepper
  • 1 jalapeno or Serrano pepper, diced
  • ½-1 bunch cilantro
  • Salt to taste


  1. Preheat oven to 400°. Remove papery covering on tomatillos and wash. Cut tomatillos in half horizontally. Slice bell pepper and jalapeno in half lengthwise. Place all produce cut side down in large roasting dish. Roast in oven for about 15 minutes, flipping items over about halfway through.
  2. Cool then puree all ingredients in blender.
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This salsa gets even better tasting after it’s chilled a bit in the refrigerator and the flavors blend together. I hope you’ll give it a try sometime soon!

Blended up–simple as that and enjoyed with chips or on just about anything you like to have salsa on.

All roasted and cooling, soon to be ready to blend up into a delcious salsa!

Isn’t all this green just gorgeous?

Cut the tomatillos in half HORIZONTALLY, so you can get some yummy roasted-ness going on.

Just five ingredients (plus salt to taste)–that’s all it takes. Simple!

These are my current favorite sweet potato chips. They’re actually pretty low in fat and calores and only a couple of ingredients. Yum! Or you could make your own.

So, what’s your family’s favorite fruit or vegetable that starts with the letter P, Q or R? Please share with us in the comments below!

Bloggers, I’d love for you to join our Eating the Alphabet Challenge. Follow us on Twitter too using the hashtag #EatingAtoZChallenge. Click here for details and to complete the form to sign up. And be sure to check out all these other fabulous blogger’s interpretations of the letter M. N or O—fruit, veggie or grain-style–this month by visiting the blogs below! I know I’m planning to try a few.

And be sure to check out my posts from previous months:
Letter A or B-Roasted Brussels Sprouts
Letter C or D-Balsamic Parmesan Cauliflower
Letter E or F-Easy Eggplan Parmesan
Letter G or H–Ginger Garlic Broccoli
Letter I or J–Jicama, Avocado & Crab Salad
Letter K or L–Kiwi Salsa
Letter M, N or O–Mango Poblano Quesadillas
Letter P, Q, or R–Peach Pecan Muffins

BLT Soup

Super Simple BLT Soup Recipe |
This week’s theme for Sunday Supper theme is Back To School! Whether you’re kids have already gone back, still have a week or two left to go or you don’t have children at home at all, this week’s recipes are all about quick and easy. And who couldn’t use more of those? This BLT Soup is SO simple to make and filling enough that I’m guessing it will become a family favorite! It blends bacon, lettuce and tomato along with a few extra ingredients for a unique twist on this classic flavor combination. And it’s super quick–you can have dinner on the table in about 20 minutes.

The recipe I chose this week is one I actually came across at my local farmer’s market. Each week they have a table where you can pick up recipe cards that often feature seasonal produce or other foods. The recipe is actually part of the Go Texan campaign from the Texas Department of Agriculture!

And since my daughter loves the tomato soup at a local restaurant, I decided that I would try to make a version of that from scratch at home. It was a huge hit and oh so easy to whip up. Double bonus! I will sometimes pair this with a simple grilled cheese sandwich or quesadilla. Grilled cheese and tomato soup is a classic combination that is perfect for a weekend lunch or easy weeknight meal. I hope you’ll give this a try too!

Super Simple BLT Soup |

a few simple ingredients is all it takes to whip this up. If you like, you can use tomatoes you’ve canned yourself and basil you’ve grown from the garden!

BLT Soup


  • 8 slices bacon, crisply cooked
  • 1 can (28 ounces) tomatoes, crushed
  • 1 can (14 ½ ounces) chicken broth
  • 1 can (15 ounces) cooked white beans, cannellini or navy
  • 1 ½ tsp. Italian seasoning
  • 2 tsp. balsamic vinegar
  • 1 cup leaf lettuce, shredded
  • ¼ cup fresh basil leaves, thinly sliced


  1. Coarsely crumble bacon and set aside. In a 2-quart saucepan, stir together tomatoes, broth, beans and seasoning. Bring to a simmer; stir in vinegar. In small bowl, toss together lettuce and basil. Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon, lettuce and basil.


To make a vegetarian version of this soup, leave out the bacon and substitute vegetable broth for the chicken broth.

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If you’re looking for more ideas to get you in and out of the kitchen quickly, be sure to check out this week’s recipes from all the other bloggers listed below. Many thanks to Nicole at Daily Dish Recipes for hosting this week’s Sunday Supper! And don’t forget to check out a few of my favorites from previous Sunday Suppers that are just great for Back-To-School too!

Easy Pad Thai

Caesar Salad Wrap

Pizza Quesadillas

Sunday Supper Movement
Be sure to check out all these other bloggers recipes for some more delicious and easy Back-To-School recipe ideas!

And don’t forget to check out the live #SundaySupper Twitter chat starting at 3 pm EST. We will be sharing great family recipes for Back To School all afternoon and we want you to share your ideas with us too! Follow us on Twitter by using hashtag #Sundaysupper.

Corn Chowder with Hebrew National Hot Dogs Recipe

I’ll admit, this week’s H-E-B/ConAgra Meal Maker Challenge, challenge was a real puzzle for me. We don’t have hot dogs nearly as much as we used to and when we do have them we, well, eat them as is–in a bun with toppings. And like last week’s Make-It-Your-Own Mini Quiches, I needed to keep the recipe within the guidelines of seven or less ingredients and 30 minutes or less time to prepare. And then I remembered that when we go to one of our favorite soup & salad restaurants my family likes to get the chowders and corn chowder is a favorite. I thought that the salty flavor of the hot dogs would add a nice contrast to the sweet corn and I was right. This chowder was a hit and we could not get enough of it! It made great leftovers too. While I used some leftover corn-on-the-cob, you can easily use frozen corn. And what I like about Hebrew National is that their hotdogs have no artificial flavors, colors, fillers or by-products so when I’m going to choose a hot dog, I’d like it to have those qualities!

Don’t forget to check out all the recipes for this week on H-E-B’s Meal Maker Challenge site and if you like mine the best, please vote for it!

Corn Chowder with Hebrew National Hot Dogs

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

The sweet flavor of the corn with the salty flavor of the hot dogs is a perfect combination for this filling chowder!


  • 1 tablespoon butter
  • 1 cup onion, chopped
  • 1 cup low-sodium chicken broth
  • 4 small potatoes, diced
  • 2 cups low-fat milk (I used skim)
  • 1/3 cup flour
  • 2 cups fresh or frozen corn kernels
  • 6 Hebrew National hot dogs, sliced into about ½” chunks
  • Salt and pepper to taste, optional


  1. Sauté onion in butter until tender and fragrant. Add potatoes, broth and corn. Bring to a boil.
  2. Reduce heat; cover and simmer about 15 minutes until potatoes are tender. Whisk together flour and milk until smooth; gradually stir into broth and vegetable mixture. Cook and stir for 2-3 minutes until thickened. Be careful not to let it stick or burn to the bottom of the pan.
  3. Stir in sliced hot dogs and salt and pepper. Serve immediately.
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Simple ingredients=wonderful flavor!

Boiling the potatoes in the broth until tender then add the corn. I used frozen corn from the cob but any frozen corn will do.

Chop the hotdogs to just under 1/2-inch size.

TIP: Add the flour to the milk and whisk together to create a “slurry”. It will be easier to incorporate into the chowder this way.

Stir in the hot dogs just before serving and warm through.

Disclosure: This post has been made possibly by H-E-B and ConAgra Foods who provided me with promotional items to facilitate my blog posts in the Meal Maker Challenge. However, all opinions are my own. I have also been compensated for my participation.

Fruity Kiwi Salsa

Kiwi Salsa | Meal Planning Magic | #EatingA2ZChallenge

Ok, so as you’ll see this fruit salsa recipe has a lot more than just kiwi in it but since this IS the Eating the Alphabet Challenge, I had to feature it in the title since this month’s challenge is for the letters K & L. But as you’ll see, it takes advantage of many different fruits including one of our summer favorites like kiwi.

Kiwis are one fruit my whole family has loved for as long as I can remember. It’s packed with phytonutrients and antioxidants and has more vitamin C than an equivalent amount of orange! We love to eat them plain—just peeled and sliced. Or chopped on top of a granola yogurt parfait. So for this month’s theme, it only seemed natural that we chose kiwi.

When choosing a kiwi it should be soft and yield to gentle pressure but a mushy kiwi is overripe. It can be left to ripen on the kitchen counter but once it’s ripe, you can store it in the refrigerator for up to two weeks. Kiwis from New Zealand are available in the spring and summer months while kiwis from California are available the remaining months of the year, making this fruit available in most grocery stores year round.
While we love fresh fruit in just about any form, I have discovered that my family gobbles up a whole lot more of the fruit rainbow when I have it combined in a fruity salad or salsa. My family had a discussion about the different and I decided it was really just a matter of how small you chop the fruit and how you serve it—with a fork, spoon or edible vehicle like a baked tortilla chip. I think this would even be delicious as healthy vanilla ice cream topping.

This was SO easy to put together—I just chopped up the fruits in less than ten minutes before lunchtime. Then I added the lemon juice and cinnamon to jazz it up a bit. Here’s the recipe so you can try it too!

Fruity Kiwi Salsa {Eating the Alphabet Series} #eatingatozchallenge


  • 2 Kiwis, peeled and diced
  • 1 cup strawberries, diced
  • 2 bananas, peeled and diced
  • 1 peach, peeled and diced
  • 1 Gala apple, peeled and diced (although I don’t mind the peels so usually skip the peeling step)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon


  1. In a medium bowl, mix together all fruits. Add lemon juice and cinnamon and stir to combine. Ready to serve!
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Aren’t all the colors just gorgeous? Talk about eating a rainbow!

Everything’s chopped and cinnamon & lemon juice is added–just ready to stir and serve!

So, what’s your family’s favorite fruit or vegetable that starts with the letter K or L? Please share with us in the comments below!

Bloggers, I’d love for you to join our Eating the Alphabet Challenge. Follow us on Twitter too using the hashtag #EatingAtoZChallenge. Click here for details and to complete the form to sign up. And be sure to check out all these other fabulous blogger’s interpretations of the letter K & L—fruit, veggie or grain-style–this month by visiting the blogs below! I know I’m planning to try a few.

And be sure to check out my posts from previous months:

Letter A or B-Roasted Brussels Sprouts
Letter C or D-Balsamic Parmesan Cauliflower
Letter E or F-Easy Eggplan Parmesan
Letter G or H–Ginger Garlic Broccoli
Letter I or J–Jicama, Avocado & Crab Salad