Salsa verde is one of my favourite 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’s so hard to find sugar free low carb sauces to enjoy on your paleo, keto, or lectin free diet. Most store bought condiments aren’t going to work on those diets so I love whipping up a big batch of this salsa verde and storing it 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. Salsa verde is gluten free, dairy free, paleo, keto diet friendly and sugar free so it’s a great option for entertaining guests with various dietary restrictions.
Salsa Verde Recipe
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 all the ingredients to a food processor or blender and process/blend until smooth. Store in an airtight container in the fridge. Makes approximately 3/4 cups of paleo salsa verde.