Citrus Marinade & Salsa (For Chicken or Fish)

    1/4 c  Lemon juice                              Chopped
      2 tb Dry sherry                          1    Green onion, sliced
      2 tb Olive oil or cooking oil          1/4 c  Sliced pitted ripe olives
    1/2 ts Dried oregano, crushed              1 tb Snipped parsley
    1/4 ts Garlic salt                         1 tb Slivered almonds
      1 md Tomato, peeled, seeded and

  Servings:  1

  For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano,
  and garlic salt.  Set aside 2 tablespoons.  Pour remaining into a plastic
  bag in a bowl; add chicken or fish.  Close bag; chill 1 hour, turning once.

  For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives,
  parsley, and almonds.  Cover; chill till serving time.

  Drain chicken or fish, reserving marinade.  Grill till chicken is tender
  and fish is flaky, turning and brushing often with the marinade.  Serve
  with chilled salsa and avocado slices, if desired.  Makes 4 servings.