Orange Avocado Salsa Food

THESE PORK CHOPS WITH ORANGE-AVOCADO SALSA PACK 23% OF YOUR DAILY POTASSIUM

Steps:

• Preheat oven to 425°F. Stir together oregano, garlic, orange zest and juice, cumin, 1 tablespoon oil, 1 teaspoon lime zest, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub both sides of pork chops with mixture. Set aside.
• Toss together potatoes, onion, bell pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1 tablespoon oil in a bowl. Spread mixture in an even layer on a rimmed baking sheet coated with cooking spray. Bake at 425°F until potatoes are just tender, 20 to 22 minutes, stirring once.
• Stir together avocado, orange segments, cilantro, jalapeño, remaining 1 teaspoon lime zest, remaining 1 tablespoon lime juice, remaining 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper. Set aside.
• Remove pan from oven. Move potato mixture toward the edges, leaving just enough room in center for pork chops. Place pork chops in center of pan, and return to oven. Bake at 425°F for 5 more minutes. Turn on broiler to high, and broil until a thermometer inserted in thickest part of pork registers 140°F, 3 to 4 more minutes. Serve with salsa.

ORANGE-AVOCADO SALSA

Steps:

• In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside.
• Slice off both ends of each orange. Following the curve of the fruit, slice away peel and white pith. Cut oranges into quarters lengthwise; slice sections crosswise into 1/4-inch thick pieces. Transfer to bowl along with onion and avocado; toss gently to coat with dressing. Spoon over chicken breasts (or fish or roasted pork). Serve immediately.

AVOCADO-ORANGE SALSA

Steps:

• Gently combine all ingredients in medium bowl.
• Chill before serving, if desired.
• Serve with grilled meat or on salad.

AVOCADO SALSA

Steps:

• Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

CHIPOTLE SALMON TACOS WITH AVOCADO SALSA

Steps:

• Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
• Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
• Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
• Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.

MAHI-MAHI WITH BLOOD ORANGE, AVOCADO AND RED ONION SALSA

Steps:

• Using a small sharp knife, cut peel and white pith from orange, Working over small bowl, cut between membrane to release segments.
• Add Avocado, onion, jalapeño and lime juice to bowl with orange; stir gently to blend. Season salsa to taste with salt.
• Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
• Place one fillet on each of the 2 plates. Spoon salsa over fish and serve.

MACKEREL WITH ORANGE AND AVOCADO SALSA

Steps:

• For the fillets:.
• Mix 1 tbspoon of olive oil with 1 tbspoon of lemon juice, sweet paprika, cumin, basil, salt and pepper(to taste) and rub the fillets (on the meaty side not on the skin).
• Heat 1 tbspoon of olive oil in a non stick pan over medium to high heat and fry the fillets both sides, about 1.1 and half minutes each side (to get it perfect, watch when the fillets are turning white at least half of their thickness before you flip them over).
• For the greek yogurt sauce:.
• Mix the yogurt with the crushed garlic, chilli flakes, sugar, salt and pepper (to taste), lime or lemon zest, juice from half lemon or lime (add juice to your taste, keep in mind that the sauce must be sour and a bit sweet with a kick of hotness from the chilli flakes).
• For the fresh orange salsa :.
• Peel the oranges (and each slice separatley) and chop them roughly, chop the onion, avocado, parsley or coriander and the olives. Add them all into a bowl, add the poppy seeds, a bit of lime or lemon juice, 1 teaspoon of olive oil (optional) and mix them all togheter.
• Serve hot with lime or lemon slices.