Citrus Marinade and Salsa
tomato peeled, seeded and chopped
olives, pitted and sliced
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 until serving time.
Drain chicken or fish, reserving marinade; grill until chicken is tender and fish is flaky, turning and brushing often with the marinade.
Serve with chilled salsa and avocado slices, if desired.