YIELD: 4 servings For the salsa (makes 2 ½ cups): 3 unpeeled apples, cored and diced ½ cup cherry tomatoes, quartered ½ ripe avocado, peeled and diced 2 Tbsps. sliced green onion, including top 1 Tbsp. fresh cilantro leaves, chopped 1 tsp. granulated sugar 1 tsp. fresh lime juice 1 tsp. minced jalapeno pepper ½ tsp. minced garlic 1/8 tsp. black pepper ¼ tsp. salt For the marinade: 2 Tbsps. vegetable oil 4 Tbsps. water 4 Tbsps. fresh lime ...

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