I didn't care for this, but I don't like grapefruit. My boyfriend, who likes grapefruit, really enjoyed this recipe. If I make it again, I would be sure to cut the fruit in very small pieces.
Orange and Avocado Salsa
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)
Total:
Recipe from
More From Cooking Light
Recipe Time
Hands On:
15 Minutes
Total:
15 Minutes
Nutritional Information
Amount per serving
- Calories: 86
- Fat: 3g
- Saturated fat: 0.4g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.4g
- Protein: 1.3g
- Carbohydrate: 14.7g
- Fiber: 3.5g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 98mg
- Calcium: 44mg
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.
Orange and Avocado Salsa Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: Mexican
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- OCCASION: Thanksgiving
- PUBLICATION: Cooking Light
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