It snowed yesterday and this morning as well. The tiniest flakes dropped from the sky and placed themselves on each blossomed branch for a brief moment, kissing them so gently. The spring/winter transition is hard for me to take in. I am a metaphorical worshipper of Re and long for feeling the warmth of the spring sun on my skin.
In Auvergne, this late in-between season is quite interesting produce-wise as winter vegetables and spring vegetables are still being grown at the same time. This kiwi salsa is an ode to easing into spring. It's a mix of fresh cucumber (grown from my neighbour in a greenhouse) and kiwis from the same neighbour that I have miraculously kept for a few months now.
I used the salsa to make nachos. I followed Sarah's recipe for tortilla chips but used lupin flour instead (worked like a charm, I just added a few more tablespoons water).
3 kiwis (small)
1/4 red onion
a few coriander leaves
chili flakes (optional)
Dice the cucumber, kiwis and onion very small. Roughly chop coriander leaves (I use scissors). Palce in a bowl, add chili flakes if using, salt if you want to use it and mix well.
Salsa fresca au kiwi
(végétalien, sans céréales)
3 kiwis (petits)
1/4 oignons rouges
quelques feuilles de coriandre
du piment (facultatif)
Couper en petits cubes le concombre, les kiwis et l'oignon rouge. Couper grossièrement les feuilles de coriandre. Mettre dans un bol et mélanger le tout. Assaissoner de piment et/ou sel.