This salsa is easy and quick and goes great on fish tacos, grilled fish, or with beans and rice. The daikon or jicama gives it a great crunch but is optional.
Ingredients
- 4 naval oranges, peeling and white removed, chopped
- ½ cup chopped cucumber
- ½ cup diced daikon or jicama (optional)
- 2 teaspoons finely chopped jalapeno
- 1 tablespoon finely grated fresh ginger
- Juice from 1 lime
- 1 tablespoon brown sugar (to taste – optional)
- Fresh mint, cilantro, or parsley, finely chopped (to taste – optional)
Directions
- Combine all ingredients in a large bowl and refrigerate.
Nutrition Information per Serving
(Based on 1 tablespoon brown sugar, 2 tablespoons mint and ½ cup jicama)
- Serving Size: ¾ cup
- Vegetables: ¼ cup
- Fruits: ½ cup
- Calories: 57 calories
- Carbohydrates: 14 grams
- Fiber: 3 grams
- Protein: 1 gram
- Fat: 0 grams
- Sodium: 1 mg
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