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:
  • Total Time:
  • Yield: Makes 1 1/3 cups
Orange-Avocado Salsa

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

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.


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