Citrus-Avocado Salsa

recipe

Lemon and lime rind add floral flavor notes, keeping the salsa mildly tangy. Serve with seared scallops, grilled duck or chicken breasts, or grilled or sautéed shrimp. Keep refrigerated for up to two days. If not using immediately, add a squeeze of lime juice to help prevent the avocado from turning brown.

Yield:

16 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 24
Fat 0.8 g
Satfat 0.1 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 4.5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 37 mg
Calcium 15 mg

Ingredients

3 cups coarsely chopped orange sections (about 6 oranges)
1/2 cup diced peeled avocado (about 1 small)
1/4 cup finely chopped red onion
1 teaspoon grated lemon rind
1 teaspoon grated lime rind
1/4 teaspoon salt
1 serrano chile, seeded and minced

Preparation

1. Combine all ingredients in a medium bowl; toss well.

Note:

David Bonom,

August 2009
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