Green Apple-Cucumber Salsa

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe from


Ingredients

1/2 teaspoon reserved spice mixture from Grilled Pork Tenderloin
2 Granny Smith apples, cored and chopped
1/2 large English cucumber, peeled and chopped
3 tablespoons diced red onion
2 tablespoons chopped fresh mint
1 tablespoon light brown sugar
1 jalapeño chile, seeded and minced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 cup toasted slivered almonds

Preparation

Combine reserved spice mixture from Grilled Pork Tenderloin, chopped apples, chopped cucumber, diced red onion, chopped mint, brown sugar, minced jalapeño, lime juice, olive oil, and salt in a bowl. Stir in toasted almonds just before serving.

Note:

Jackie Mills, R.D.,

November 2010