Salsa is one of those sides that is simple to make and fun to eat. Salsa’s can be completely customizable and can be a great way to add a lot to your table or Cinco de Mayo spread without having to “cook” a lot of dishes. Thanks to Pritikin Longevity Center + Spa here are four salsa recipes created by Executive Chef, Anthony Stewart to spice up your spring and summer! 

Pritikin’s Mexi-Creamy Salsa Dip: Here’s something semi-Pritikin for guests at your party who crave “creamy” but don’t need to go as low (in terms of both health and flavor) as Velveeta.

CreamySalsaServings: 4 half-cup servings

Prep Time: 10 minutes  

Cook Time: 0 minutes


  • 1/2 cup yogurt (plain, nonfat)
  • 4 tablespoons sour cream (reduced-fat)
  • 1/4 cup green onions finely chopped (white and light green parts only)
  • 1/2 teaspoon cumin ground
  • 2/3 cup salsa (non-chunky varieties)

Instructions: Mix by hand all ingredients, except for 1 tablespoon of green onions (which will be used as garnish topping).

Stuffed Artichoke Bottoms with Black Bean SalsaMake a double batch of our lively black bean salsa and enjoy in all sorts of ways, for example, as a topping for green salads, poultry, or fish, or blended with whole-grain rice.

BlackBeanSalsaServings: 12people         

Prep Time: 30 minutes  

Cook Time: 0 minutes   


  • 1 cup black beans (no salt added) cooked and drained
  • 1 cup tomatoes medium-diced
  • 1 cup corn kernels (fresh or frozen)
  • 1/4 cup red onion finely chopped
  • jalapeno pepper finely chopped
  • 1 teaspoon garlic finely chopped
  • tablespoons lemon or lime juice freshly squeezed
  • tablespoons cilantro or dill (fresh) chopped
  • 1/4 teaspoon pepper freshly ground
  • 12  artichoke bottoms To avoid the tedious task of preparing bottoms from fresh artichokes, look for low-sodium canned and frozen varieties, such as Ruby (canned) and Green Giant (frozen).

InstructionsIn a large bowl, combine all ingredients except artichoke bottoms. Toss salsa well until ingredients are evenly mixed. Chill salsa. Then, fill each artichoke bottom with salsa. Serve as appetizers.

Pico De Gallo: Serve with colorful, cut-up veggies like radishes, cherry tomatoes, carrot sticks, jicama sticks, and broccoli florets. Plus, pick up bags of baked, low-sodium tortilla chips. Good choices include Guiltless Gourmet and Garden of Eatin’ Baked Yellow Chips.

PicoDeGalloServings: 12                       

Prep Time: 20 minutes  

Cook Time: 0 minutes


  • 2 large tomatoes diced
  • 1/2  red onion finely chopped
  • 1/2  jalapeno pepper finely chopped (remove seeds for a milder salsa)
  • 2 tablespoons cilantro chopped
  • 2  limes (fresh) juiced
  • 1 pinch black peppercorns ground

InstructionsMix all ingredients and let sit for 15 minutes before serving.

Tropical Salsa: This Tropical Salsa recipe has just about everything that’s deliciously divine, from mangoes to pineapple, but absolutely nothing that’s bad for you. No salt, no added sugar, no waist-expanding oil or other fat. Wow!

TropicalSalsaServings: 12(about 1/4 cup per serving)

Prep Time: 35 minutes                  

Cook Time: 5 minutes


  • red onion diced
  • 1 tablespoon garlic minced
  • tablespoons tomato sauce (no-salt-added )
  • 1/4 teaspoon Tabasco
  • mango peeled and diced
  • 1 cup pineapple diced
  • 1 cup papaya peeled and diced
  • tomato diced
  • 1 tablespoon oregano (fresh) chopped
  • tablespoons basil (fresh) chopped
  • Garnish  green onions chopped (optional)
  • Garnish  chives chopped (optional)

Instructions: In a small nonstick skillet over low heat, sauté red onion, garlic, tomato sauce, and Tabasco until well combined, about 5 minutes. Stir regularly.

In a large mixing bowl, gently combine remaining ingredients (except garnishes). Spoon red onion mixture into bowl, and gently toss all ingredients until combined. If desired, garnish with a sprinkling of green onions and/or chives.

Want to learn more about the Pritikin Longevity Center + Spa? Find out about the all inclusive services, cooking classes, exercise programs, and more!