The Healthy Hedonist Holidays/Myra Kornfeld 2007

Avocado-Orange Salsa with Cucumber
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2-1/2 cups


INGREDIENTS:
1 navel orange 1/2 cup cucumber, cut into small dice (from a peeled and seeded cucumber) 1 jalapeno pepper, stemmed, seeded, and minced
1/4 cup minced red onion (1/2 small onion) 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice
1/2 teaspoon salt 1 ripe avocado



1 Cut the peel and any white pith from the orange with a sharp knife, then cut the sections free from the membranes, letting them drop into a medium bowl. Cut the orange sections in half in the bowl to catch the juice.
2 Add the cucumber, jalapeno, red onion, cilantro, lime juice , and salt.
3 When you are ready to serve, cut the avocado in half and remove the pit. Holding the avocado half in one hand, make 1/4-inch crosshatch cuts through the flesh with a table knife, cutting down to the skin. Separate the diced flesh from the skin by gently scooping out the avocado cubes with a spoon. Add these to the bowl with the rest of the salsa and mix gently. Season with additional salt to taste.

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