Pomegranate and Orange Salsa
Related Recipes
(makes about 2 cups, 440 g)
| 1 | large navel orange |
| seeds from 2 pomegranates |
| 2 | tablespoons fresh lime juice |
| 3/4 | cup (115 g) finely chopped red onion |
| 1/3 | cup (17 g) minced fresh cilantro or mint |
| 1 to 2 | jalapeño chile peppers, seeded and minced |
| 1 | garlic clove, minced |
| 1 | teaspoon (5 ml) olive oil |
- Working over a large bowl and using a sharp knife, remove peel and white pith from the orange and discard. Holding the orange over the bowl, cut between the membranes to remove the orange sections. Chop the sections.
- Add the pomegranate seeds and remaining ingredients. Stir gently to combine. Chill until ready to serve.
- To serve, transfer to a pretty bowl with a plate underneath to help protect your table and serve.
| Per 2 tablespoon (30 ml) serving: | 26 calories (12% calories from fat), 1 g protein, trace total fat (0 saturated fat), 6 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 1 mg sodium |
| Exchanges: | 1/2 carbohydrate (1/2 fruit) |
Newest Reviews for Pomegranate and Orange Salsa
There are no reviews for this recipe.
Log in or register to review this recipe.
