Sun-Dried Tomato-Avocado Salsa

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Yield
2 1/2 cups (serving size: 1/4 cup)
September 1995
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 28
  • Caloriesfromfat 58%
  • Fat 1.8g
  • Satfat 0.3g
  • Monofat 1.1g
  • Polyfat 0.3g
  • Protein 0.6g
  • Carbohydrate 3.1g
  • Fiber 0.7g
  • Cholesterol 0.0mg
  • Iron 0.3mg
  • Sodium 92mg
  • Calcium 6mg

How to Make It

Step 1

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

Step 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.

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