Citrus Salsa

By McCarleyRHLAC

Make Ahead Tip: Cover and refrigerate for up to 1 day.

NutritionPer serving: 78 calories; 2 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 3 g fiber; 73 mg sodium; 217 mg potassium.
Nutrition Bonus: Vitamin C (110% daily value).

Carbohydrate Servings: 1

estimated ww pts per serving (1/3 cup): 2

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

Preparation

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.

Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.