Nectarine and Radish Salsa

Photo: Randy Mayor; Stylist: Cindy Barr

Serve this no-cook condiment with grilled chicken, pork, or fish. Or use as a topping for grilled bread or a dip for toasted tortilla wedges.

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

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Nutritional Information

Amount per serving
  • Calories: 18
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 4.3g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 55mg
  • Calcium: 7mg

Ingredients

  • 2 1/4 cups (1/4-inch) diced nectarines
  • 1 1/2 cups radishes, halved lengthwise and thinly sliced
  • 1/2 cup chopped cucumber
  • 1/4 cup finely chopped red onion
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chopped fresh cilantro
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt

Preparation

  1. 1. Combine all ingredients in a medium bowl; toss well. Let the salsa mixture stand 30 minutes.
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