In order to bring you the best organic produce, some ingredients may differ from those depicted.
Grapefruit-orange pico de gallo
Gluten-Free Friendly, Vegetarian, <600 Calories
2 Servings, 30 Calories/Serving
In her brilliant book, Oaxaca de Gusto, Mexican food authority Diana Kennedy shares a recipe for a delicious and unusual grapefruit salsa. Its simplicity and fresh, bold flavors struck us immediately as a Sunbasket-worthy recipe. Cara cara oranges are a favorite around here, so we added one to the mix. The result is incredibly versatile. We love it on fish, spooned into tacos, and poured over crunchy fresh greens for an easy salad to serve beside a pork chop or tofu steak.
In your bag
- 1 grapefruit
- 1 Cara Cara orange
- 1 small shallot
- 1 scallion
- 1 peeled clove garlic
- ¼ to ½ teaspoon chipotle chile powder- optional1/8 teaspoon Pasilla negro chile powder - optional
- Olive oil
- Kosher salt
Calories 30, Total Fat 1g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 40mg (2% DV), Total Carb. 4g (1% DV), Fiber 1g (4% DV), Protein 0g
Wash produce before use
Prep the citrus
- Using a knife, and working over a bowl, cut away the peel from the grapefruit and orange, then cut between the membranes to release the segments into the bowl. Discard any seeds. Squeeze the membranes to release any juice.
- Peel and finely chop the shallot.
- Trim the root end from the scallion; thinly slice the white and light green parts of the scallion.
- Finely chop the garlic.