Amy Muzyka-McGuire, registered dietitian, creates a simple and healthful salsa that's over the top. Great with chips, or turn grilled chicken into Sonora Chicken ala Salsa.

• 1 cup canned unsweetened pineapple chunks, or tidbits
• 1 small avocado
• 1 lb. Driscoll's strawberries, 3/4 inch cubed
• 1 Jalapeño pepper, seeded and minced
• 1 Tbs. balsamic vinegar
• 1/4 tsp. onion salt

Drain and reserve 2 Tbs. pineapple juice*. In glass or pottery bowl, combine pineapple, reserved juice, avocado, strawberries, jalapenos, balsamic vinegar, and onion salt. Let stand 5 to 10 minutes for flavors to blend.

Serve with chips, or over grilled halibut or chicken breasts.

Variation: Instead of pineapple, peel and chop 1 medium mango and add to remaining ingredients with 1/3 cup orange juice and 2 Tbs. lemon juice.

*For a simple marinade for chicken breasts, combine remaining juice from pineapple, 2 Tbs. soy sauce, and 1/2 tsp. sesame oil. Pour marinade over 2 large (or 4 small) halibut steaks/fillets or chicken breasts. Marinate 20-30 minutes; drain. Grill or bake until meat is done.

Yields: 3-1/2 cups

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 45, fat 2.5g, 45% calories from fat, cholesterol 0mg, protein 0.7g, carbohydrates 6.1g, fiber 1.9g, sugar 3.8g, sodium 15mg, diet points 1.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.4, Bread: 0.0, Lean meat: 0.0, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 0.0

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