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
Active
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.
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