CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Salsas | 8 | Servings |
INGREDIENTS
1 | c | Diced granny smith apple |
1/2 | c | Diced peeled ripe avocado |
1/4 | c | Diced red bell pepper |
1/4 | c | Diced red onion |
1 | T | Chopped fresh cilantro |
1 1/2 | t | Minced jalapeno |
1/2 | t | Grated lime rind |
1/8 | t | Salt |
1 1/2 | T | Fresh lime juice |
1 | ds | Pepper |
1 | Clov garlic, minced |
INSTRUCTIONS
Combine all ingredients in a bowl, and toss well. Yield: 2 cups (serving size: 1/4 cup). NOTES : Make this the next time you want a change from a tomato salsa to serve with beef, pork, or chicken. Recipe by: Cooking Light, October 1994, page 76 Converted by MM_Buster v2.0l.
A Message from our Provider:
“The church is prayer-conditioned.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 32
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 43.6mg
Potassium: 88.7mg
Carbohydrates: 2.3g
Fiber: 1.1g
Sugar: <1g
Protein: <1g