| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Fresh apricots; diced |
| 1/2 |
md |
Pineapple; peeled and diced |
| 1/4 |
md |
White onion; diced |
| 1 |
lg |
Avocado; peel, pit & dice |
| 1 |
md |
Red bell pepper; diced |
| 2 |
tb |
Fresh lime juice |
| 1 |
tb |
Chopped fresh cilantro |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Combine all the ingredients, toss lightly, and refrigerate for 30
minutes before serving.
Yield: Approx. 3 cups
SERVING SUGGESTIONS: This makes a splendid accompaniment to roast
pork or lamb.
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom
Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves"
<cea260@airmail.net> on Jun 29, 1999, converted by MM_Buster v2.0l.
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