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Under 30 Minutes

Under 30 Minutes

Orange-Avocado Salsa

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.

  • prep: 15 mins
    total time: 15 mins
  • yield: Makes 1 1/3 cups

Ingredients

  • 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

Cook's Note

Ripe avocados will yield slightly when pressed. To speed ripening, place avocados in a paper bag with an apple or a banana, and store at room temperature for a few days. To keep ripe avocados from getting too soft, refrigerate up to two days.

Directions

  1. Step 1

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

  2. Step 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.

Source
Everyday Food, April 2006