Orange-and-Avocado Salsa

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BECKY LUIGART-STAYNER
Yield
2 cups (serving size: 1/2 cup)
November 1998
RECIPE BY Cooking Light

Serve this salsa with grilled chicken, pork, or tortilla chips.

Ingredients

  • 1 cup chopped orange sections (about 3 oranges)
  • 1/2 cup diced peeled avocado
  • 1/4 cup thinly sliced spinach
  • 3 tablespoons chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced seeded jalapeño pepper
  • 1/4 teaspoon salt

Nutritional Information

  • Calories 59
  • Caloriesfromfat 46%
  • Fat 3g
  • Satfat 0.5g
  • Monofat 1.8g
  • Polyfat 0.4g
  • Protein 1.1g
  • Carbohydrate 8.5g
  • Fiber 2.8g
  • Cholesterol 0.0mg
  • Iron 0.5mg
  • Sodium 153mg
  • Calcium 29mg

How to Make It

Combine all ingredients in a bowl; toss well.

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