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Photo: John Autry Photo by: Photo: John Autry

Orange and Avocado Salsa

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.

Cooking Light NOVEMBER 2011

  • Yield: Serves 10 (serving size: 1/4 cup)
  • Hands-on:15 Minutes
  • Total:15 Minutes

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.

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
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Orange and Avocado Salsa recipe

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