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apple salsa in bowl with plantain chips
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5 from 1 vote

Apple Salsa

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.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Snack
Cuisine: American, Mexican
Servings: 2 cups
Calories: 41kcal
Author: Beth Chen


  • 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.


Serving: 1cup | Calories: 41kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 112mg | Fiber: 2g | Sugar: 7g | Vitamin A: 169IU | Vitamin C: 4mg