Fresh Green Veggie Salsa

Celery and cucumber aren't common ingredients in salsa, but they make this version delightfully crunchy and fresh tasting

Yield: 8 servings (serving size: 1/4 cup)
Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 46
  • Fat: 4.0g
  • Saturated fat: 0.6g
  • Protein: 0.5g
  • Carbohydrate: 2.8g
  • Cholesterol: 0mg
  • Iron: 0.3mg
  • Sodium: 154mg
  • Calories from fat: 73%
  • Fiber: 1.1g
  • Calcium: 7mg

Ingredients

  • 1/2 cup finely chopped tomatillos (about 2 medium)
  • 1/2 medium cucumber, peeled, seeded, and chopped (about1/2 cup)
  • 1/3 cup chopped cilantro leaves
  • 1/2 medium celery stalk, finely chopped (about 1/4 cup)
  • 3 tablespoons fresh lime juice (about 2)
  • 1 green onion, thinly sliced (about 2 tablespoons)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 ripe avocado, chopped

Preparation

  1. Combine all ingredients in a medium bowl, tossing well. Serve immediately, or cover and chill.
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