Orange and Red Onion Salsa
(makes about 1 1/4 cups)
1 large navel orange
1/4 cup (40 g) minced red onion
1 fresh jalapeņo chile pepper, seeded and minced
2 tablespoons (30 ml) chopped fresh cilantro or fresh mint
1. Working over a bowl to catch any juice, remove all peel and white pith from the orange. Finely chop the orange.
2. Combine orange with remaining ingredients, adding any juice that accumulated in the bowl.
3. Cover and chill until ready to serve.
Per 1/4-cup serving: 22 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 5 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 1 mg sodium
Diabetic exchanges: 1/2 carbohydrate (fruit)