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 Cooking Light

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