Parsley, Grapefruit And Red Onion Salsa
- Total Time
- 10 minutes
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Ingredients
- 1½cups freshly squeezed pink grapefruit juice
- 4pink grapefruits, peeled and cut into sections
- ¾cup minced parsley leaves
- ¾cup celery leaves
- 2tablespoons fresh thyme leaves
- ½teaspoon salt
- 1teaspoon fresh ground pepper
- 1small red onion, minced
Nutritional analysis per serving (4 servings)
158 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 3 grams protein; 305 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the grapefruit juice, grapefruit, parsley, celery, thyme, salt and pepper in a blender and puree until smooth. Put the salsa in a glass or ceramic bowl. Add the minced red onion. This dip can be stored in the refrigerator in a closed container for up to 2 days. Serve with nuggets of grilled salmon, shrimp or crackers.
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