Salsa verde

Contributed by Preston Maring, MD

Salsa verde

As places of healing, hospitals have a natural incentive to provide food that is healthy for people and the environment in which we live. By understanding the link between food production and food-related disease, health care practitioners can begin to educate their patients, model appropriate food purchasing, and help transition the way our food production and distribution system to one that is protective of human health.

This week's recipe can be part of a healthy diet. Just one tablespoon of this salsa can add intense flavor to a pan-roasted boneless, skinless chicken breast or a fish fillet.

Salsa verde will be a little different every time you make it depending on the availability of fresh herbs.


  • 1/2 cup tightly packed, chopped flat-leafed parsley (takes about 1 cup loosely packed parsley)
  • 3 tablespoons tightly packed, chopped fresh herbs — any combination of tarragon, chervil, chives, mint, cilantro and basil
  • 1 tablespoons capers, rinsed, drained, dried and coarsely chopped
  • 2 teaspoons lemon zest (I invested in an inexpensive zester/grater which works well for this and parmesan cheese. It changed my life.)
  • 1 tablespoon finely diced shallot or red onion
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste — it takes a little while for salt to dissolve in olive oil, so don't add too much too fast


  1. Mix everything together. A little goes a long way.
  2. Serve over pan-roasted boneless, skinless chicken breast or a fish fillet.