Orange and Avocado Salsa

Orange and Avocado Salsa Recipe
Photo: John Autry
Serve this salsa with chips, or spoon it atop sautéed chicken breast or fish. If you want to make the salsa ahead, omit the cilantro and avocado, and stir them in just before serving. If you find blood oranges, substitute them for regular oranges for seasonal color.

Yield:

Serves 10 (serving size: 1/4 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 86
Fat 3 g
Satfat 0.4 g
Monofat 2 g
Polyfat 0.4 g
Protein 1.3 g
Carbohydrate 14.7 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 98 mg
Calcium 44 mg

Ingredients

3 cups orange sections, chopped (about 4)
2 1/2 cups pink grapefruit sections, chopped (about 2 large grapefruit)
1/4 cup minced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeño pepper
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1 diced peeled avocado

Preparation

1. Combine all ingredients in a bowl; toss gently. Serve immediately.

Note:

Mary Drennan,

November 2011
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