Under 30 Minutes

Orange-Avocado Salsa

Serve this speedy sauce with simply prepared chicken, pork, or fish.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/3 cups

Source: Everyday Food, April 2006


  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • Coarse salt and ground pepper
  • 2 large navel oranges
  • 1/2 firm, ripe avocado, pitted and diced
  • Sauteed Chicken Breasts, fish, or roasted pork (for serving)
  • 1/4 cup finely chopped red onion


  1. In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside.

  2. Slice off both ends of each orange. Following the curve of the fruit, slice away peel and white pith. Cut oranges into quarters lengthwise; slice sections crosswise into 1/4-inch thick pieces. Transfer to bowl along with onion and avocado; toss gently to coat with dressing. Spoon over chicken breasts (or fish or roasted pork). Serve immediately.

Cook's Notes

To dice an avocado: After removing the pit, use the tip of a paring knife to cut avocado into cubes, without slicing through the skin. Then, cupping avocado, scoop out with a large spoon.


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