This is a great salsa to use over baked salmon fillets, or just to scoop with crispy tortilla chips! Sorry, by the time I thought about taking a photo, it was all gone! When I make it again, I'll post a photo.
Ingredients:
1 large mineola orange
1 medium avocado (not too ripe), peeled and diced
1 plum tomato, diced
1/2 medium onion, peeled and thinly chopped
1 tsp lime juice
1/4 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp dried red hot chili peppers
1 tsp olive oil
Directions:
1. Slice both ends of orange; peel and separate each segment; slice each segment in half lengthwise and carefully remove orange, discarding membrane. Squeeze out any remaining juice from membrance before discarding. Place orange in a medium sized glass bowl.
2. Add remaining ingredients and toss lightly. Use immediately, or cover and refrigerate for one day.
