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Green Grape Salsa with Scallions & Mint

Scott Phillips

Yield: Yields about 2-3/4 cups.



  • 2 cups seedless green grapes, quartered
  • 1/2 medium green bell pepper, cut into small dice (about 1/3 cup)
  • 2 medium scallions, trimmed and thinly sliced (about 1/4 cup)
  • 1 small fresh jalapeño, cored, seeded, and minced (about 1 rounded tablespoon)
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons fresh lime juice; more to taste
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1/4 cup serving
  • Calories (kcal) : 25
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 130
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Protein (g): 0


  • In a medium bowl, mix the grapes, bell pepper, scallions, jalapeño, mint, lime juice, and 1/4 teaspoon each kosher salt and pepper. Let stand while you grill the meat. Before serving, adjust the lime juice, salt, and pepper to taste.


Rate or Review


  • Jason123 | 09/07/2008

    This salsa is delicious, refreshing, easy to pull together fast and goes with any meat. A real hit.

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