This salsa verde recipe is one of my favourite low carb paleo sauces to use on fish. The combination of fresh parsley, mint, lemon, and garlic is so bright and fresh tasting. And the capers in this sauce add a briny saltiness that cuts through the richness of the extra virgin olive oil and compliments really any type of fish.
It can be difficult to find refined sugar free low carb sauces to enjoy if you’re trying to stick to certain diets such as paleo, keto, or a clean eating style diet. Most store bought condiments aren’t going to work on those diets so instead I just whip up a big batch of this sauce and store it in an airtight container in the fridge to use throughout the week.
This sauce is particularly delicious on salmon and rainbow trout but I think it would work really well as a dipping sauce for other proteins such as shrimp, chicken, beef or lamb. This salsa verde works equally well whether you’re entertaining guests on a special occasion or just trying to pull together a tasty meal on a busy weeknight.
- 1 cup fresh parsley leaves
- 1/2 cup fresh mint leaves
- the juice of 1 lemon
- 1/3 cup extra virgin olive oil
- 2 tablespoon capers
- 1 1/2 cloves garlic
- 1/2 teaspoon black pepper
- Add the parsley, mint, lemon, olive oil, capers, garlic, and pepper to a food processor or blender.
- Process/blend until smooth.
- Store in an airtight container in the fridge.
- Makes approximately 3/4 cups of salsa verde.
Salsa Verde Nutritional Information:
I’m Jennifer, the author at A Sweet Alternative. I’m a home cook with a passion for creating gluten free and refined sugar free recipes that call for nutritious ingredients.