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BECKY LUIGART-STAYNER Photo by: BECKY LUIGART-STAYNER

Orange-and-Avocado Salsa

Serve this salsa with grilled chicken, pork, or tortilla chips.

Cooking Light NOVEMBER 1998

  • Yield: 2 cups (serving size: 1/2 cup)

Ingredients

  • 1 cup chopped orange sections (about 3 oranges)
  • 1/2 cup diced peeled avocado
  • 1/4 cup thinly sliced spinach
  • 3 tablespoons chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced seeded jalapeño pepper
  • 1/4 teaspoon salt

Preparation

Combine all ingredients in a bowl; toss well.

Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 46%
  • Fat: 3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.1g
  • Carbohydrate: 8.5g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 153mg
  • Calcium: 29mg
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Orange-and-Avocado Salsa recipe

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