Pita Wedges with Banana Salsa
This sweet and tangy salsa makes a delicious dressing for cold cooked shrimp, too.
Makes 6 servings
1 large ripe banana, peeled and diced or 3/4 cup chopped fresh pineapple
1 medium nectarine, pitted and chopped (2/3 cup)
1/2 of a large green pepper, chopped (1/2 cup)
2 tablespoons snipped fresh cilantro or parsley
2 tablespoons lime juice
For banana salsa, in a medium bowl combine banana or pineapple, nectarine,
green pepper, cilantro or parsley, lime juice, and brown sugar. Toss lightly
to mix. Serve with toasted pita wedges.
SERVING SIZE: 1/6th serving
PER SERVING: 44 Calories, 0 g Total Fat, 0 g Saturated Fat,
0 mg Cholesterol, 19 mg Sodium, 11 g Carbohydrate, 1 g Fiber, 1 g Protein