(makes about 2 cups, 440 g)
|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||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)|