Citrus Salsa

0 Reviews
From: EatingWell Magazine March/April 2008

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

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
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
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

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

Nutrition information

  • Serving size: generous 1/3 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 (110% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 1/2 fat

Reviews 0