- 1 Tbsp. fresh lime juice (from 1 lime)
- 1 tsp. kosher or sea salt
- 1/8 tsp. freshly ground black pepper
- 6 blood oranges
- 1 pomegranate
- 1 large Hass avocado , halved, pitted, peeled, and cut into 1/2-inch pieces
- 2/3 cup diced red onion
- 1 jalapeno chili , seeds and ribs removed, minced
- 2 green onions , including green tops, cut on the diagonal into thin slices
- 1/4 cup chopped fresh cilantro leaves
Total time: 1 hour, 35 minutes
In a large bowl, whisk together lime juice, salt, and pepper until salt dissolves.
Remove all skin, white pith, and seeds from the oranges, reserving any juice that's squeezed out in the process. Drain juice into a measuring cup and set aside. Cut orange segments into 1/2-inch pieces and add to bowl containing lime juice.
To extract the seeds from the pomegranate, cut the fruit into quarters. Submerge the quarters in a large bowl of cold water and place it in the kitchen sink to contain any squirting pomegranate juice. Using your fingers, gently detach the seeds from the membrane and rind. The seeds will sink to the bottom of the bowl. Discard any pith, drain the water, blot the seeds lightly with paper towels, and add to the bowl with the orange segments.
Add the avocado, red onion, jalapeño, green onion, and cilantro to the bowl. Using a rubber spatula, gently fold the ingredients together, being careful to not mash the avocados. Add reserved orange juice, 1 tablespoon at a time, until salsa is moist but not soupy. Taste and adjust seasoning. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow flavors to meld. Serve at room temperature with tortilla chips.
Per 1/4 cup serving: 46 calories, 1.6 grams fat, 1 gram protein, 2 grams fiber
Note: This can be prepared up to 8 hours in advance.
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