Lemon and lime rind add floral flavor notes, keeping the salsa mildly tangy. Serve with seared scallops, grilled duck or chicken breasts, or grilled or sautéed shrimp. Keep refrigerated for up to two days. If not using immediately, add a squeeze of lime juice to help prevent the avocado from turning brown.

David Bonom
Recipe by Cooking Light

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Read the full recipe after the video.

Recipe Summary

Yield:
16 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a medium bowl; toss well.

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Nutrition Facts

24 calories; fat 0.8g; saturated fat 0.1g; mono fat 0.5g; poly fat 0.1g; protein 0.4g; carbohydrates 4.5g; fiber 1g; cholesterolmg; iron 0.1mg; sodium 37mg; calcium 15mg.