Zesty Salsa with Preserved Lemons
From EatingWell: January/February 2011
Preserved lemon adds a tart twist to traditional fresh tomato salsa. Scoop it up with tortilla chips or use it as a topping for grilled fish tacos. For this recipe, you can use the yellow peel and/or the pulp from a preserved lemon. Just be sure to rinse the lemon well before using and remove any seeds from the pulp.
- 2 medium tomatoes, diced
- 1/4 cup finely diced rinsed preserved lemon peel and/or pulp
- 4 scallions, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon salt
- Freshly ground pepper to taste
You Might Also Like
- Combine tomatoes, preserved lemon, scallions, oil, cumin, paprika, salt and pepper in a medium bowl.
Per 1/4-cup serving: 28 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 68 mg sodium; 72 mg potassium.
Carbohydrate Servings: 0
Exchanges: 1/2 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- January/February 2011