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
More From Cooking Light
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. Combine all ingredients in a medium bowl; toss well.
Citrus-Avocado Salsa Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Gifts, Make-Ahead, No-Cook
- CUISINE: Spanish
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
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