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Citrus Salsa
Citrus Salsa
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From: EatingWell Magazine, March/April 2008
Try this chunky orange-lime salsa on fish tacos or serve it with tortilla chips.
- By: John Ash EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 3 navel oranges
- 2 limes
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon seeded and minced serrano chile
- 2 teaspoons seasoned rice vinegar
- 2 teaspoons extra-virgin olive oil
- ⅛ teaspoon salt
- Freshly ground pepper, to taste
Preparation
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Active
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Ready In
- 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.
- Serving size: generous ⅓ cup
- Per serving: 78 calories; 2 g fat(0 g sat); 3 g fiber; 15 g carbohydrates; 1 g protein; 30 mcg folate; 0 mg cholesterol; 9 g sugars; 0 g added sugars; 232 IU vitamin A; 63 mg vitamin C; 40 mg calcium; 0 mg iron; 73 mg sodium; 218 mg potassium
- Nutrition Bonus: Vitamin C (105% daily value)
- Carbohydrate Servings: 1
- Exchanges: 1 fruit, ½ fat
