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

Makes 4 servings, generous 1/3 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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
1/8 teaspoon salt
Freshly ground pepper to taste

1. 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.
2. Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.

NUTRITION INFORMATION: Per serving: 78 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 15 g carbohydrate; 1 g protein; 3 g fiber; 73 mg sodium; 217 mg potassium.
Nutrition bonus: Vitamin C (110% daily value).
1 Carbohydrate Serving
Exchanges: 1 fruit, 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.