Clementine & Avocado Salsa

Name: Clementine & Avocado Salsa
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 4 pcs clementine (peeled, segmented, and cut into bite-size pieces); 2 pcs avocado (medium, ripe but firm, diced into small cubes); 0.25 cup red onion (finely diced); 1 pcs jalapeño (seeded and minced); 0.25 cup cilantro (fresh, roughly chopped); 2 tbsp lime juice (freshly squeezed); 1 pinch salt

RATING

0.0/5

TASTE SCORE

8/10

Bright, juicy clementine segments meet creamy avocado cubes in this fresh, vibrant salsa. A touch of lime, a whisper of jalapeño, and fresh cilantro tie it all together. Perfect spooned over grilled fish, chicken, or simply scooped up with crispy tortilla chips.

PREP

15m

COOK

SERVES

1 CUP

163 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcsclementine · peeled, segmented, and cut into bite-size pieces2 pcsavocado · medium, ripe but firm, diced into small cubes¼ cupred onion · finely diced1 pcsjalapeño · seeded and minced¼ cupcilantro · fresh, roughly chopped2 tbsplime juice · freshly squeezed1 pinchsalt

NUTRITION · PER SERVING

163

CALORIES · 1 CUP

Protein2g · 5%

Carbs17g · 42%

Fat11g · 61%

Fiber7g

Sugar8g

Saturated fat2g

Cholesterol0mg

Sodium43mg

Potassium535mg

Phosphorus62mg

How we calculate →

METHOD · 5 STEPS

prep
Prep the clementines.
1.Peel the clementines and separate them into segments.
2.Remove any large pieces of white pith for a cleaner look.
3.Cut each segment into 2 or 3 bite-size pieces.
TIPSupreme the clementines for a more elegant presentation by cutting away the membrane with a sharp knife.
prep
Dice the avocado and onion.
1.Halve the avocados, remove the pits, and score the flesh into small cubes.
2.Scoop the avocado cubes out with a spoon into a mixing bowl.
3.Finely dice the red onion and mince the jalapeño.
TIPUse avocados that are ripe but still quite firm. Overly soft avocados will turn mushy when mixed.
mix
Gently toss the salsa together.
1.Add the clementine pieces, diced red onion, and minced jalapeño to the bowl with the avocado.
2.Add the chopped cilantro and freshly squeezed lime juice.
3.Season with a pinch of salt.
4.Fold everything together very gently with a rubber spatula until just combined.
TIPFold gently to keep the avocado cubes intact. Overmixing will break them down into a puree.
rest · ~5 min
Let the flavors meld for 5 minutes.
Let the salsa sit at room temperature for about 5 minutes to allow the flavors to come together. Taste and add another pinch of salt if needed.
serve
Serve immediately with chips or your favorite protein.
Transfer to a serving bowl and enjoy with tortilla chips, or spoon generously over grilled chicken, fish tacos, or pan-seared salmon.
TIPThis salsa is best enjoyed fresh. The avocado will start to brown if it sits for more than a couple of hours.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Supreme the clementines by cutting away the membrane for a more elegant, pith-free presentation.
2
Use avocados that are ripe but still firm to the touch so they hold their shape when folded into the salsa.
3
Fold the ingredients gently with a rubber spatula to keep the avocado cubes intact and prevent a mushy texture.
4
Let the salsa rest for exactly 5 minutes at room temperature to allow the flavors to meld without the avocado browning.
5
Serve the salsa within 2 hours of making it, as the avocado will begin to discolor and soften over time.

RECIPE VARIATIONS