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

DIRECTIONS
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.

NUTRITION

  • Calories 78
  • Fat 2 g
  • Saturated Fat 0 g
  • Monounsaturated Fat 2 g
  • Cholesterol 0 mg
  • Carbohydrates 15 g
  • Protein 1 g
  • Fiber 3 g
  • Sodium 73 mg
  • Potassium 217 mg

Serves 4 (about 1/3 generous cup)

Recipe courtesy of Eating Well March/April 2008