CookingLight diet CookingLight diet

Citrus-Cilantro Salsa

Jennifer Causey
Yield
Serves 4 (serving size: about 1/2 cup)
Ann Taylor Pittman and Hannah Klinger
December 2017

Ingredients

  • 2 navel oranges, peeled and sectioned
  • 1 red grapefruit, peeled and sectioned
  • 1 lime, peeled and sectioned
  • 1/3 cup pomegranate arils
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon kosher salt
  • 1 finely chopped seeded jalapeño

Nutritional Information

  • Calories 79
  • Fat 0g
  • Protein 1g
  • Carbohydrates 20g
  • Fiber 4g
  • Sugars 9g
  • Added sugars 0g
  • Sodium 122mg
  • Calcium 4% DV
  • Potassium 8% DV

How to Make It

Peel and section navel oranges and red grapefruit; coarsely chop sections. Peel and section lime; finely chop sections. Place citrus in a medium bowl. Add pomegranate arils, finely chopped red onion, chopped fresh cilantro, kosher salt, and finely chopped seeded jalapeño; toss gently to combine.

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