Clementine Salsa

Eat your vitamins to help prevent getting sick this winter with this refreshing clementine salsa

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My friend Lauren is the best and knows exactly how to make me happy: a giant bag of citrus fruit!

We’re talking like 30 clementines, some naval oranges, and a few grapefruits. SO EXCITED!

I’m trying not to get sick, so I’m making sure to get enough sleep, exercise, and eat my fruits & veggies.

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Currently, I have three different veggie-filled soups in my fridge. I’ve been eating butternut squash soup for breakfast, lentil soup for lunch, and roasted garlic and cauliflower soup for dinner.

I’m also eating my delicious clementines to boost my vitamin C intake.

The other day I was searching for some clementine recipes, and most were for cake. That sounds delicious and all, but not necessarily the direction I’m looking to go. I wanted something interesting that would add more nutrients to my meals. Then I found a recipe for chicken skewers with clementine salsa, so salsa it is!

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This salsa has 2 pounds of clementines (about 10 clementines) and a cucumber. It also has some salt, garlic, cilantro, and jalapeño to add in some savory elements.

I love sweet and savory flavors combined, and this salsa does it well. Another thing I love about this salsa? It’s a refreshing way to get some produce into your day. Even though it’s not summer, you should still be able to enjoy a good batch of seasonally fresh salsa.

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It’s hard to beat the happiness I feel when something that is tasty & versatile is also incredibly healthy. Enjoying your fruits & veggies is much more enjoyable than swallowing a pill (whether it’s medicine to help ease your symptoms or vitamins to help prevent getting sick).

Clementine Salsa

Yield: 6 cups

Clementine Salsa

Eat your vitamins to help prevent getting sick this winter with this refreshing clementine salsa


  • 10 clementines, peeled and chopped (about 4 cups)
  • 3 TBSP lemon juice
  • 1 English cucumber, chopped (about 3 cups)
  • 1 green onion, chopped (about 3 TBSP)
  • 1 jalapeno, minced (about 4 TBSP)
  • 1 clove garlic, minced (about 1 tsp)
  • 1/4 tsp salt
  • 2 TBSP chopped cilantro


  1. Stir together all the ingredients in a glass or plastic bowl. Cover and refrigerate for at least 30 minutes. Enjoy!
  2. This keeps for about 5 days, covered in the refrigerator.


*10 clementines is about 2 pounds of clementines

*This recipe is based on the clementine salsa from Perry's Plate


clementine salsa

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Meme Inge is a registered dietitian/nutritionist living in New Orleans, LA - notably referred as The Big Easy. Growing up surrounded by a family of cooks, Meme has always been a lover of food - both healthy and not so healthy. She started the blog Living Well Kitchen as an outlet for sharing her kitchen creations and nutrition knowledge with others. Living Well Kitchen is busting with recipes, practical nutrition advice, local restaurant reviews, fitness fun, and any other ramblings she may have. Join her as she waxes poetic about fruits & veggies and tries to make southern staples just a little bit healthier.

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