Lemon and lime rind add floral flavor notes, keeping the salsa mildly tangy. Serve with seared scallops, grilled duck or chicken breasts, or grilled or sautéed shrimp. Keep refrigerated for up to two days. If not using immediately, add a squeeze of lime juice to help prevent the avocado from turning brown.
This recipe goes with Grilled Chicken Breast
Cooking Light AUGUST 2009
1. Combine all ingredients in a medium bowl; toss well.
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