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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
    • Donate
    • Get Texts
    • Find A Market
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
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Fennel Cucumber Salsa

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Recipe Rating




2

This is a fresh and unusual salsa. Use it as an appetizer or on grilled meats. Fennel, honey, cilantro and cucumbers are often available at growers’ markets. Serve with tortillas or sliced baguette.

Ingredients:
1 English (or any seedless) cucumber, diced
1 large fennel bulb, diced
1 avocado, peeled, pitted, and diced
½ red onion, chopped
½ cup banana peppers (pickled if available), diced
1 bunch cilantro, chopped
2 tablespoons honey
3 tablespoons fresh lemon juice
Salt and pepper to taste

Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.

— Adapted from allrecipes.com

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