Strawberry Salsa

Serve with grilled fish, pork, or chicken. We tried it with cilantro and mint and liked both combinations.

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

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Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 6%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.8g
  • Carbohydrate: 11.9g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 100mg
  • Calcium: 18mg

Ingredients

  • 1 1/2 cups chopped strawberries
  • 1/2 cup chopped peeled kiwifruit
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped seeded jalapeño pepper
  • 1 tablespoon chopped fresh cilantro or mint
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 tablespoon orange juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Preparation

  1. Combine all the ingredients in a medium bowl. Cover and chill. Serve the salsa with a slotted spoon.
  2. Note: Store salsa in the refrigerator for up to 2 days.
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