Zucchini Pico de Gallo - 9g Carbs, 2g Fiber, 4g Sugar
{Suggestions: Consider omitting the maple syrup or use a substitute
that works for you. Take care, Gloria}
From: www.drgourmet.com
This recipe keeps well, refrigerated, up to 4 days. As with many
salsa and pico de gallo recipes, this recipe actually is better
the second day.
Servings: 4
Serving size: about 1/2 cup
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Special Diet Information - -
Coumadin (Warfarin) -
This recipe is safe for Coumadin (warfarin) users.
Lactose -
This recipe is safe for those who are lactose intolerant.
Sodium -
This is a low sodium recipe.
GERD / Acid Reflux -
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity -
This recipe is safe for those who are sensitive to gluten.
The refrigerator light goes on...
This is a fantastic side dish for your tacos or as a topping for your
taco salad. Use wherever you might use a salsa!
4 medium zucchini (about 1 pound)(cut into small dice)
1 small shallot (finely minced)
1 large tomato (diced)
1 lime (juiced)
1 Tbsp olive oil
1 tsp maple syrup
1/4 tsp salt
Fresh ground black pepper (to taste)
1/8 tsp red pepper flakes
1/2 Tbsp chili powder
1/2 cup cilantro (chopped)
Put the zucchini in a non-reactive mixing bowl with the shallot,
tomato, lime juice, olive oil, maple syrup, salt, pepper, red pepper
flakes, chili powder and cilantro.
Stir well and chill.
Servings: 4
Serving size: about 1/2 cup
Nutrition per Serving:
70 Calories, 34 Calories from Fat, 3g Total Fat, 0g Saturated Fat,
0mg Cholesterol, 162mg Sodium, 9g Total Carbs, 2g Dietary Fiber,
4g Sugars, 1g Protein
Vitamin A 19% - Vitamin C 52% - Calcium 1% - Iron 6% - Vitamin K 13 mcg -
Potassium 461 mg - Magnesium 28 mg
