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Grapefruit & Mint Salsa https://www.metro.ca/userfiles/image/recipes/salsa-pamplemousse-menthe-6114.jpg PT10M PT00M PT10M
Cut the grapefruit into supremes, reserving 2 tablespoons (30 mL) juice. Cut supremes into chunks and set aside.Rinse and dry mint leaves. Stack the leaves and roll them starting with the bottom of the leaves, into a tight roll. Slice the roll to create thin strips or ribbons (chiffonnade). Set aside.In a large mixing bowl, combine grapefruit chunks, mint ribbons, red pepper and jalapeño.In a small mixing bowl, whisk together reserved grapefruit juice and olive oil. Pour over grapefruit mixture and toss to coat. Season with salt.Serve at room temperature over grilled fish, chicken or pork.
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2 grapefruit 4 oz (118 mL) roasted red pepper, drained and diced 12 fresh mint leaves 1 fresh jalapeño, minced 3 Tbsp. (45 mL) olive oil Salt to taste
Grapefruit & Mint Salsa

Grapefruit & Mint Salsa

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  • Gluten-free
  • Lactose-free
2
ml
0:10
Preparation
0:00
COOKING
0:10
TOTAL TIME

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Ingredients

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  • 2
    grapefruit
  • 4 oz
    (118 mL)
    roasted red pepper, drained and diced
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  • 12
    fresh mint leaves
  • 1
    fresh jalapeño, minced
  • 3 Tbsp.
    (45 mL)
    olive oil

  • Salt to taste
Imprimer ma sélection

Preparation

Cut the grapefruit into supremes, reserving 2 tablespoons (30 mL) juice. Cut supremes into chunks and set aside.

Rinse and dry mint leaves. Stack the leaves and roll them starting with the bottom of the leaves, into a tight roll. Slice the roll to create thin strips or ribbons (chiffonnade). Set aside.

In a large mixing bowl, combine grapefruit chunks, mint ribbons, red pepper and jalapeño.

In a small mixing bowl, whisk together reserved grapefruit juice and olive oil. Pour over grapefruit mixture and toss to coat. Season with salt.

Serve at room temperature over grilled fish, chicken or pork.

Source : Texas Sweet

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Lactose-free recipes

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