Fennel Salsa
- Yield 6 servings
Teresa Blackburn
Ingredients
- 1 -- fennel bulb, diced
- 1 medium cucumber, seeded and diced
- 1 -- avocado, diced
- 1 -- carrot, shredded
- 1 -- green apple, diced
- 1/2 -- red onion, finely diced
- 1 -- jalapeno, seeded and finely diced
- 1/4 cup finely chopped cilantro
- 1 to 2 tablespoon honey
- 1 to 2 tablespoon lime juice
Instructions
- Combine all ingredients in a large bowl. Toss. Cover and refrigerate at 30 minutes. Serve with tortilla chips.
