fun I had at the race to benefit Cancer Wellness in Fayette today! Over 250
walkers came out to brave the humidity and support a great cause. The picture
you see above is the Cancer Wellness Chef and Wellness Team! Chef Nancy, Chef
Beci, Dietician Taryn and I enjoyed providing participants with healthy foods
and recipes.

speaking of recipes – here’s the one that I share today. My recipe card was all
about the yummy lentil burgers I’ve made at Cancer Wellness, (they are on the
Friday Four as well!) So I decided to whip up this salsa as a good topper for
the burgers. I served it with tortilla chips at the race, but it’s also super
with grilled salmon or chicken. In fact sometimes I just slather a little
hummus on a flatbread, put a scoop of this salsa on it – and roll it up to

Pineapple Tomato Salsa

2 Cups Chopped Fresh Pineapple
1 Cup Chopped Grape Tomatoes

¼  Cup Chopped Red Onion

¼ Cup Chopped Red Bell Pepper
Juice and Zest of 1 Lime

1 Jalapeño, Chopped with Seeds and Ribs removed

1/2 Tsp Sea Salt

2 TB Honey Ginger Vinegar*
1/4 Cup Chopped Cilantro
Create the salsa by whisking the ingredients together in a large bowl.

* I used F. Olivers Honeyed Ginger Vinegar in my salsa for the race. You
can find it on line here: http://www.folivers.com
If you can’t wait to make your salsa – here’s how to make a version of honey ginger vinegar:
1 Cup Rice Vinegar
1 TB Grated Fresh Ginger
2 TB Honey
Shake the ingredients together in a jar. Place in your fridge for a couple
of days to allow the flavors to blend. Use whenever you’d like a delicious
ginger honey taste to a salad dressing or salsa.

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