regina: avocado and orange salsa

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Avocado and Orange Salsa

 

Recipe By :Holly Rudin-Braschi

Serving Size : 0 Preparation Time :0:00

Categories : Season 5

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup diced avocado

1 cup diced navel orange

1 cup seeded diced ripe tomatoes

1/3 cup thinly sliced green onions

1/3 cup finely chopped fresh cilantro leaves

1/4 cup canned diced green chili pepper or jalapeno pepper

1 teaspoon granulated sugar

3 tablespoons fresh lime juice

Fresh cilantro leaves -- for garnish

 

1. In a 2-quart mixing bowl, use a rubber spatula to mix the avocado, orange,

tomatoes, green onion, cilantro and chili peppers.

 

2. In a 1 cup bowl or measure, mix the sugar and lime juice.

 

3. Pour the lime mixture over the salsa and fold in with the spatula. Allow to

chill in the refrigerator for at least 20 minutes before serving.

 

Source:

" Regina's Vegetarian Kitchen 505 "

S(VegRecipes):

" Hanneman (kitpath) on 05-Sep-2001 "

Yield:

" 3 cups "

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Per Serving (excluding unknown items): 447 Calories; 27g Fat (48.2% calories

from fat); 8g Protein; 56g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

44mg Sodium. Exchanges: 2 1/2 Vegetable; 2 Fruit; 5 Fat; 1/2 Other

Carbohydrates.

 

NOTES : ADOBO TOFU STEAKS and GRILLED POLENTA with AVOCADO and ORANGE SALSA:

This unusual menu is excerpted from Holly Rudin-Braschi's book " Grill Power "

(QVC Publishing, 2000) To order a copy call QVC Publishing at 1-800-375-0889 or

log onto: www.grillpower.com N: This recipe can be made up to 3 days in advance.

Makes 3 cups, or, 12 (1/4-cup) servings

 

Nutr. Assoc. : 0 1013 20183 0 20056 0 0 0 0

 

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