Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Jackie Mills, R.D.
Recipe by Coastal Living November 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

Yield:
Makes 4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement