It’s summer which means it’s time to heat up the grill! I got a new grill that has me using hardwood charcoal and wood for the first time since, well… since I was in the Boy Scouts. I was making a Tri Tip and I thought a fresh fruit salsa would really hit the spot. This takes a little chopping and peeling but it’s well worth it. And get the actual fruits. You can do this!
- 1 cup papaya
- 1 cup mango
- 1 1/2 cup pineapple
- 1/2 cup yellow or red pepper
- 1/4 cup chopped cilantro
- Juice of two limes
- 1 Tsp of honey
- Pinch of salt
My wife doesn’t like spicy food but a quarter of diced fresh jalapeño would really make this sing. You can also add 1/2 cup of chipped Kiwi.
Combine all of the ingredients, cover with Saran Wrap and place in the fridge for 1 hour.
Now here’s the good news. Even with the Tbsp of honey in there, WW.com said this salsa has zero points for 1/2 cup!
It’s great with the Tri Tip shown here but would be great with any lean grilled meat (pork loin, chicken breast, fish, or over a baked sweet potato shown here).
I served the Tri Tip steak with grilled romaine lettuce hearts. Just slice the hearts in half, place cut side down on the hot grill for 2 minutes. Serve with bleu cheese, halved cherry tomatoes and a drizzle of balsamic vinegar. In the photo you’re seeing a 2 WW Point romaine salad (1 pt. for the reduced fat bleu cheese, 1 point for 1 Tbsp of Trader Joe’s reduce fat ranch and the tomatoes, lettuce and balsamic is free!).
The Hubby Chef 