Try this chunky orange-lime salsa on fish tacos or serve it with tortilla chips. Source: EatingWell Magazine, March/April 2008

John Ash


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

78 calories; 2.5 g total fat; 0.3 g saturated fat; 73 mg sodium. 218 mg potassium; 15.1 g carbohydrates; 3.4 g fiber; 9 g sugar; 0.9 g protein; 232 IU vitamin a iu; 63 mg vitamin c; 30 mcg folate; 40 mg calcium; 10 mg magnesium;