Lemon Salsa

 

2 lemons

Dash red wine vinegar

2 T. finely diced red onion

3 T. chopped fresh herbs (basil, chives and parsley)

1/3 C. olive oil

1 heaping tsp. flaked sea salt

 

Slice off pointed ends of lemon and set flat on a cutting board. Using a sharp knife, cut away the peel and pith. Cut into 1/4 inch chunks, place in a bowl and pick out seeds. Squeeze juice from peelings into bowl. Repeat with second lemon. Add red wine vinegar. Toss in minced onions, herbs, olive oil and salt. Mix and let stand for an hour at room temperature before serving.

 

Servings: 6
Serving Size: 2 T.

Calories: 114
Fat: 12 g
Fiber: 1 g
Protein: 0 g