Orange-and-Avocado Salsa

Name: Orange-and-Avocado Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters diced peeled avocado; 2 Tbsps chopped fresh cilantro; 1 Tbsp minced seeded jalapeño pepper; 2 Tbsps fresh lime juice; 237 milliliters chopped orange sections (about 3 oranges); 3 Tbsps chopped red onion; 0 teaspoons salt; 59 milliliters thinly sliced spinach

Orange-and-Avocado Salsa might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 58 calories. This recipe serves 4. It is a very budget friendly recipe for fans of Mexican food. It is a good option if you're following a gluten free, primal, and whole 30 diet. Head to the store and pick up lime juice, cilantro, jalapeño pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine all ingredients in a bowl; toss well.

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

118milliliters

diced peeled avocado 2Tbsps

chopped fresh cilantro 1Tbsp

minced seeded jalapeño pepper 2Tbsps

fresh lime juice 237milliliters

chopped orange sections (about 3 oranges)3Tbsps

chopped red onion 0teaspoons

salt 59milliliters

thinly sliced spinach

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Cuvaison Pinot Noir

Cuvaison's Carneros Pinot Noir comes from their 400-acre estate in the southern part of Napa Valley. This cool climate vineyard allows near perfect conditions year after year to produce world class Chardonnay, Pinot Noir, Syrah, Sauvignon Blanc and Merlot. Controlling all farming aspects within their own vineyard gives Cuvaison an advantage in producing the best quality fruit therefore minimizing over manipulation at the winery. Winemaker Steven Rogstad sums it up best, "My style and philosophy are based on expressing the unique character of our estate grapes and doing as little as possible to them. When one has such wonderful fruit to work with, that should be one's emphasis."