Sun-Dried Tomato-Avocado Salsa

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From Chef Bruce Molzan, owner of The Ruggles Grill in Houston
2 1/2 cups (serving size: 1/4 cup)


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1/2 ounce sun-dried tomatoes, packed without oil (about 6)
1 cup boiling water
1 1/4 cups diced plum tomato
3/4 cup diced peeled avocado (about 1 large)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh basil
1 tablespoon finely chopped seeded jalapeno pepper
2 tablespoons orange juice
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, crushed
Basil sprigs (optional)


Combine the sun-dried tomatoes and boiling water in a small bowl; let stand 30 minutes. Drain and chop.

Combine sun-dried tomatoes, plum tomato, and next 9 ingredients (plum tomato through garlic) in a bowl; stir well. Serve with pork or chicken; garnish with basil sprigs, if desired.

Created date

April 2004

Nutritional Information

Calories 28
Caloriesfromfat 58 %
Fat 1.8 g
Satfat 0.3 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 0.6 g
Carbohydrate 3.1 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 92 mg
Calcium 6 mg