Apple Cucumber Salsa

Apple Cucumber Salsa is fabulous with pork, chicken, and fish. I enjoy fresh fruit salsas in the summer with grilled meats and switch to chutney or spicy preserves in the colder months when roasting. They not only make the meat/fish taste better, they add some color and texture to the plate, and the visual appeal is a huge part of the overall presentation.

Apple Cucumber Salsa is perfect year-round. It's a little tart and crunchy—quite refreshing. I plan to make it again once I acknowledge that fall is around the corner. We love roasted pork tenderloin with the Cinnamon Chili Rub and roasted root veggies—I think this salsa will be a great accompaniment.

Apple-Cucumber Salsa

Ingredients

• 1/4-1/2 teaspoon cinnamon chile spice IVictoria Taylor Seasonings)

• 1 Granny Smith Apple, cored and chopped

• 1/2 English cucumber chopped

• 1 tablespoon fresh mint chopped

• 1/2 tablespoon honey or agave

• 1 tablespoon lime juice

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 cup rough chopped almonds

Instructions

1. Combine all the ingredients, except the almonds, and store them in the refrigerator for up to several hours.