Salsa gets a kick thanks to the addition of red grapefruit, navel oranges, and pomegranate anrils. Cilantro doesn't always appear in salsa, but here, paired with the tart fruits, it creates an explosive flavor that's equally good as a dip and a garnish. Lime juice, red onion and chopped jalapeño bring everything together. 

Hannah Klinger, Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and section navel oranges and red grapefruit; coarsely chop sections. Peel and section lime; finely chop sections. Place citrus in a medium bowl. Add pomegranate arils, finely chopped red onion, chopped fresh cilantro, kosher salt, and finely chopped seeded jalapeño; toss gently to combine.

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Nutrition Facts

79 calories; fat 0g; protein 1g; carbohydrates 20g; fiber 4g; sugars 9g; added sugar 0g; sodium 122mg; calcium 0 4% DV; potassium 0 8% DV.
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