Parsley, Grapefruit And Red Onion Salsa
Published May 23, 1992
- Total Time
- 10 minutes
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Ingredients
1 ½ cups freshly squeezed pink grapefruit juice
4 pink grapefruits, peeled and cut into sections
¾ cup minced parsley leaves
¾ cup celery leaves
2 tablespoons fresh thyme leaves
½ teaspoon salt
1 teaspoon fresh ground pepper
1 small red onion, minced
Nutritional analysis per serving (4 servings)
39 grams carbs; 158 calories; 1 gram fat; 5 grams fiber; 305 milligrams sodium; 3 grams protein; 18 grams sugar
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.
Private Notes