Cucumber-Clementine Salsa

[nverland]

Cucumber-Clementine Salsa
*makes about 2 cups (keeps great in the fridge for a couple days)

Ingredients:

4 clementines, peeled and chopped into 1/2″ pieces
1/2 english cucumber, or 2 baby cucumbers, diced into 1/4″ pieces
1/4 red onion, diced
1 red chili, seeds and ribs removed, minced
8 fresh mint leaves, chopped (a few torn leaves for garnish)
1 lime
sea salt

Instructions:

Combine clementine, cucumber, red onion, chili and mint in a bowl. Zest a bit of the lime onto the top, then squeeze all the juice into the salsa. Sprinkle with sea salt to taste, toss to combine, and garnish with a few torn mint leaves.
*Great served over fish or chicken, as an accompaniment to warm corn tortillas, or tossed into a salad.