Fresh Citrus Avocado Salsa Food

FRESH CITRUS-AVOCADO SALSA

Fresh Citrus-Avocado Salsa image

Looking for a fabulous salsa? Our Fresh-Citrus-Avocado Salsa features oranges, pink grapefruit and cilantro tossed with a zesty lime dressing. It's so refreshing. Enjoy!

Provided by My Food and Family

Categories Home

Time 15m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 navel oranges, sectioned
1 pink grapefruit, sectioned
1 avocado, cut into 1/2-inch pieces
1/4 cup finely chopped red onions
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing

Steps:

Combine ingredients

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g

TOMATO & AVOCADO SALSA

Tomato & avocado salsa image

This doubles up as both the guacamole and the tomato salsa element of a Mexican meal

Provided by Barney Desmazery

Categories Dinner, Side dish

Time 10m

Number Of Ingredients 7

Ingredients

½ red onion , finely chopped
1 small red chilli , seeded and chopped
3 ripe tomatoes , chopped
juice 1 lime
1 tbsp white wine vinegar
2 avocados
small bunch coriander , chopped

Steps:

In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

CITRUS SALSA

Citrus Salsa image

Use this fresh salsa recipe when making our Artichoke Bottoms with Shrimp and Citrus Salsa; it's also delicious with any grilled fish or chicken.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 Cup

Number Of Ingredients 8

Ingredients

1 small jalapeno chile
1/2 pink grapefruit
2 oranges, 1 blood and 1 navel if possible
1 Meyer or regular lemon
2 tablespoons finely diced red onion
4 yellow or red cherry tomatoes
1/2 teaspoon fresh thyme leaves
3/4 teaspoon extra-virgin olive oil

Steps:

Roast jalapeno over a gas flame or under a broiler until blackened. Let cool in a paper bag. Peel, seed, and cut jalapeno into quarter-inch pieces.
Remove peel and pith from all citrus using a sharp paring knife. Place a strainer over medium bowl. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice; reserve. Cut segments into 1/4-inch pieces; transfer to a separate bowl.
Add onion to citrus. Halve tomatoes lengthwise, squeeze out seeds; cut into 1/4-inch pieces. Gradually add reserved peppers, tasting for heat. Stir in thyme and oil, adding reserved citrus juice if salsa is dry.

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