Page 7 - ClubLife Weekly 090922

CHEF'S CORNER

C U C U M B E R G R A P E F R U I T S A L S A

Ingredients

*yields 1 pint

1 cucumber, not peeled, small diced,
no seeds
1 grapefruit, peeled and cut into
segments
1 Fresno chile, deseeded and minced
1 cup olive oil
1 lemon, juiced
¼ cup picked flat leaf parsley
Salt and pepper to taste

Directions

Notes

1. Combine and reserve

Executive Chef

Harold Ramos