A fresh Apple Salsa made with cucumbers, shallots, cilantro and apple vinegar that makes a great appetizer. It’s also great as a topping for grilled chicken. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), Paleo and Vegan diets.
1 cup Apples (about 2 medium), peeled and diced
1/2 cup Cucumbers (about 1/2), peeled and diced
1/4 cup Shallots (about 1 large), diced
1/4 cup loosely packed Cilantro, chopped
2 tablespoons Apple Vinegar
salt, to taste (about 1/4 teaspoon)
Combine all ingredients into medium size bowl.
Stir to combine then serve.