Citrus-Avocado Salsa

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.

This recipe goes with Grilled Chicken Breast

Yield: 16 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 24
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 4.5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 37mg
  • Calcium: 15mg

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