PicoChia Salsa

Here’s a great way to increase the nutritive value of your favorite chip dip: add chia seeds and radishes!

Here’s what I came up with:


1 Green Onion/Scallion

1 medium Jalapeno

4 Plum Tomatoes

Put these in a bowl after blending, and add the following:

2 diced Plum Tomatoes

1 chopped medium Radish

3-4 tbsps chopped fresh Cilantro

Lemon Juice (half a lemon, squeezed)

2 tbsps of Chia Seeds

1/4 tsp Himalayan or Sea Salt

Let the mixture sit for about 15 minutes. This will allow the flavors to mix and ‘mature’ together. The chopped tomatoes and radishes will give your salsa a heartier consistency and the chia seeds will bring all those blended juices together to thicken the dip. This recipe will make at least a cup of salsa and is worthy of sharing with company!

According to my web search, chia seeds are said to be fantastic sources of protein, anti-oxidants, essential minerals, fiber, and essential fatty acids such as omega 3. When soaked in liquid, they produce a nutritious gel, which is great for hydration and digestion. They are a great addition to raw and fresh salsa.


~ V ~


2 thoughts on “PicoChia Salsa

    • I’m trying to add new foods with high nutritional values to dishes I am already in love with (like pico and salsa). The chia seeds didn’t change the flavor of the salsa at all and actually served to give it a great consistency. I had this ‘picochia’ with some millet chips and I think it turned out pretty good! Let me know how yours turns out 🙂

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