This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Sharing food with another human being is an intimate act that should not be indulged in lightly."
- M. F. K. Fisher
This is a fantastic side dish for your tacos or as a topping for your taco salad. Use wherever you might use a salsa!
Servings: 4 | Serving size: about 1/2 cup
Cooking Time: 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
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.
|4 medium||zucchini (about 1 pound)(cut into small dice)|
|1 small||shallot (finely minced)|
|1 large||tomato (diced)|
|1 Tbsp||olive oil|
|1 tsp||maple syrup|
|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.
Serving size: about 1/2 cup
|Calories 70||Calories from Fat 34|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 9g||2%|
|Dietary Fiber 2g||6%|
|Vitamin A 19%||Vitamin C 52%|
|Calcium 1%||Iron 6%|
|Vitamin K 13 mcg||Potassium 461 mg|
|Magnesium 28 mg|