Cutting Board Salsa

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield: 3 1/2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 16
  • Calories from fat: 11%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 3.6g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 103mg
  • Calcium: 7mg

Ingredients

  • 2 cups diced tomato
  • 1/2 cup diced peeled jicama
  • 1/2 cup diced onion
  • 1/2 cup diced radishes
  • 1/3 cup chopped seeded peeled cucumber
  • 1/4 cup fresh orange juice
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chopped seeded jalapeño pepper (1 small pepper)
  • 1/2 teaspoon salt

Preparation

  1. Combine all the ingredients in a large bowl, and toss gently. Cover the salsa, and chill.
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