Summer Vegetable Salsa

Summer Vegetable Salsa
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Tomatoes are a good source of vitamin A and are also high in vitamin C and lycopene. Store uncut tomatoes at room temperature for best taste.

Fresh Vegetable Salsa
Yield: 6 servings
Ingredients:
  • 1 medium zucchini, gently rubbed under cold running water, diced
  • 1 medium white onion, scrubbed with clean vegetable brush under running water, diced
  • 3 Roma tomatoes, gently rubbed under cold running water, diced
  • 1 jalapeno pepper (optional), scrubbed with clean vegetable brush under running water, diced*
  • 4 garlic cloves, minced
  • ½ cup fresh cilantro or parsley, gently rubbed under cold running water, chopped
  • ½ teaspoon salt (optional)
  • ¼ cup lime juice

Directions:

  1. Wash hands with soap and water.
  2. In a medium bowl, combine all the ingredients. Mix gently.
  3. Chill in the refrigerator at least 30 minutes before serving.
  4. Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:

*Be careful when cutting the jalapeno. Wearing gloves when handling jalapenos is recommended as the jalapeno juices can burn the skin.

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories: 25
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 198mg
  • Total Carbohydrates: 6g
  • Fiber: 1g, includes 0g Added Sugars
  • Protein: 1g
  • Vitamin A: 0%
  • Vitamin C: 0%
  • Vitamin D: 0%
  • Calcium: 2%
  • Iron: 0%
  • Potassium: 4%