Apricot-Rosemary Salsa
Recipe from
Better Homes and Gardens
This tomato, fruit, and avocado salsa is a great topper for grilled fish steaks or chicken pieces. Try it with peaches instead of apricots.
Servings:
16, 1-tablespoon servings
Total Time:
20 mins
Ingredients
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1/2 cupchopped apricots or peachessee savings
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1/4 cupchopped avocadosee savings
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1/4 cupchopped tomatosee savings
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1/2 teaspoonfinely shredded lime or lemon peelsee savings
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2 tablespoonslime or lemon juicesee savings
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1 tablespoonthinly sliced green onionsee savings
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1 teaspoonsnipped fresh rosemary or 1/2 teaspoon dried rosemary, crushedsee savings
Directions
1.
In a bowl stir together apricots or peaches, avocado, tomato, lime or lemon peel, lime or lemon juice, green onion, and rosemary. Cover and chill in the refrigerator for up to 24 hours. Makes about 1 cup (sixteen 1-tablespoon servings).
Nutrition information
Calories 37, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 3 mg, Carbohydrate 5 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 6%, Vitamin C 14%, Calcium 0%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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