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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Lemon and lime rind add floral flavor notes, keeping the salsa mildly tangy. Serve with seared scallops, grilled duck or chicken breasts, or grilled or sautéed shrimp. Keep refrigerated for up to two days. If not using immediately, add a squeeze of lime juice to help prevent the avocado from turning brown. Ingredients:
3 cups coarsely chopped orange sections (about 6 oranges) |
1/2 cup diced peeled avocado (about 1 small) |
1/4 cup finely chopped red onion |
1 teaspoon grated lemon rind |
1 teaspoon grated lime rind |
1/4 teaspoon salt |
1 serrano chile, seeded and minced |
Directions:
1. Combine all ingredients in a medium bowl; toss well.
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