Try this chunky orange-lime salsa on fish tacos or serve it with tortilla chips.

John Ash
Source: EatingWell Magazine, March/April 2008


Ingredient Checklist


Instructions Checklist
  • With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop.

  • Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.


Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

77.6 calories; protein 0.9g 2% DV; carbohydrates 15.1g 5% DV; exchange other carbs 1; dietary fiber 3.4g 14% DV; sugars 9.2g; fat 2.5g 4% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 232.2IU 5% DV; vitamin c 63mg 105% DV; folate 29.7mcg 7% DV; calcium 39.8mg 4% DV; iron 0.1mg 1% DV; magnesium 10.1mg 4% DV; potassium 218.4mg 6% DV; sodium 72.8mg 3% DV; thiamin 0.1mg 9% DV.