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Zesty Salsa with Preserved Lemons

January/February 2011

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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.


Zesty Salsa with Preserved Lemons

Makes: About 3 cups

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Ingredients

  • 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

Preparation

  1. Combine tomatoes, preserved lemon, scallions, oil, cumin, paprika, salt and pepper in a medium bowl.

Nutrition

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


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