| Salsa Salad
2 tomatoes, seeded
1 cucumber, peeled, seeded
2 celery stalks
6 radishes, trimmed
6 green onions and tops
1/3 cup of fresh cilantro
1 garlic clove, mashed
Salt, to taste
Freshly-ground black pepper, to taste
2 tablespoons of lemon juice
2 tablespoons of lime juice
2 tablespoons of olive oil |
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Chop the tomatoes, cucumber, celery, radishes, green onions and cilantro. Combine them in a bowl. In a separate bowl, mash the garlic clove with the salt and pepper. Add the lemon and lime juice to the garlic paste. Mix well, and add the olive oil. Add the "dressing" to the chopped vegetables and combine well. Let sit 30 minutes before serving.
This recipe yields 6 servings.
Nutritional Analysis Per Serving: Calories 75; Fat (grams) 5; Percent calories from fat 62; Percent polyunsaturated 12; Percent saturated 12; Percent monounsaturated 38; Cholesterol (milligrams) 0; Sodium (milligrams) 35; Protein (grams) 1; Carbohydrate (grams) 6; Fiber (grams) 2.
Recipe By: Mayo Clinic's Virtual Cookbook at http://www.mayo Formatted for MC5 11-08-1999 by Joe Comiskey - jcomiskey@krypto.net
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