Trader Joe’s Organic Salsa: 3 Delicious Recipes

 

Want a super fresh tasting salsa but don’t want to do all that washing & chopping to make it from scratch?

Just go down to your local TJ’s and grab a container of their Organic Salsa from the refrigerated section!

It’s made with Roma tomatoes, onions, cilantro, and lime juice. Plus a mix of Anaheim chilis & jalapeño peppers for a bit of a kick.

Bright, fresh & flavorful, this delicious & versatile salsa is a great flavor booster. Here are three fun ways to use it.

Want to see us make the recipes? Check out our video on the Healthy Eating at Trader Joe's Facebook page!

 

 

RECIPE #1 –

Spicy Greek Yogurt Dip

 

Makes one serving.
All ingredients purchased @ Trader Joe's

 

Ingredients:

  • 2 tablespoons nonfat plain Greek yogurt

  • 2 tablespoons salsa

  • 5 baby bell peppers

  • 10 Organic Blue Corn Tortilla Chips

 

Directions:

  1. Combine the yogurt and salsa and mix well.

  2. When ready to eat, simply enjoy the bell peppers & chips with the dip.

 


 

 

RECIPE #2 –

Chicken & Salsa Rice Bowl 

 

Makes two servings.
All ingredients purchased @ Trader Joe's

 

Ingredients:

  • 1 cup (½ pouch) Brown Rice (frozen)

  • ½ container (9 oz.) Garden Vegetable Hash

  • ½ pack (6 oz.) grilled chicken strips

  • ½ cup Organic Salsa

  • ½ avocado, diced

  • *optional for extra crunch: 7 Organic Blue Corn Tortilla Chips

 

Directions:

  1. Heat the brown rice according to package instructions.

  2. Spray a pan with oil and sauté the veggies for 8-10 minutes or until slight browned.

  3. Add the chicken & salsa and heat another two minutes or until all ingredients are warm.

  4. When ready, place half the brown rice & half the chicken-veggie mix in each bowl. Add ¼ avocado to each bowl & if desired, crumble the optional chips on top. Enjoy!

 


 

 

RECIPE #3 –

Green Salad with Chicken & Savory Salsa Dressing

 

Makes two servings.
All ingredients purchased @ Trader Joe's

 

Ingredients:

  • ½ avocado, mashed

  • ¼ cup Organic Salsa

  • ¼ cup balsamic vinegar

  • 1 bag (5 oz.) Organic Baby Spinach Spring Mix Blend

  • 2 Persian cucumbers, sliced

  • 1 pack (9.5 oz.) jicama sticks, diced

  • ½ jar fire roasted red peppers, diced

  • ½ pack (6 oz.) grilled chicken strips, diced

 

Directions:

  1. For the dressing, combine the avocado, salsa and balsamic. Set aside.

  2. Pour the bag of greens into a colander. Discard any bad leaves and then pour the remaining leaves into a medium salad bowl.

  3. Add the cucumbers, jicama, roasted bell pepper, chicken, and dressing*.

  4. Toss well and divide into two portions. Enjoy!

  • *If cooking for one: We like the “cook once, eat twice” method! To save one portion for the next day, divide the salad in half before adding the dressing. Place one portion salad & one portion dressing in airtight containers and store in fridge.

 

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