Ingredients
- 3 navel oranges
- 2 limes
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon seeded and minced serrano chile
- 2 teaspoons seasoned rice vinegar
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
Cooking Directions
Step 1
With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop.
Step 2
Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.
Nutrition Info
- Serving: Per serving
- Calories: 78
- Carbohydrates: 15g
- Fat: 2g
- Protein: 1g
- Dietary Fiber: 3g
- Saturated Fat: 0g
- Monounsaturated Fat: 2g
- Cholesterol: 0mg
- Potassium: 217mg
- Sodium: 73mg
- Exchanges: 1 fruit, 1/2 fat
- Carbohydrate Servings: 1