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Sun-Dried Tomato-Avocado Salsa

Yield 2 1/2 cups (serving size: 1/4 cup)
From Chef Bruce Molzan, owner of The Ruggles Grill in Houston

Ingredients

  • 1/2 ounce sun-dried tomatoes, packed without oil (about 6)
  • 1 cup boiling water
  • 1 1/4 cups diced plum tomato
  • 3/4 cup diced peeled avocado (about 1 large)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 2 tablespoons orange juice
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, crushed
  • Basil sprigs (optional)

Nutrition Information

  • calories 28
  • caloriesfromfat 58 %
  • fat 1.8 g
  • satfat 0.3 g
  • monofat 1.1 g
  • polyfat 0.3 g
  • protein 0.6 g
  • carbohydrate 3.1 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 92 mg
  • calcium 6 mg

How to Make It

  1. Combine the sun-dried tomatoes and boiling water in a small bowl; let stand 30 minutes. Drain and chop.

  2. Combine sun-dried tomatoes, plum tomato, and next 9 ingredients (plum tomato through garlic) in a bowl; stir well. Serve with pork or chicken; garnish with basil sprigs, if desired.