Orange-Avocado Salsa and Bok Choy
- Number of Servings: 2
Ingredients
1 navel orange, peeled and segmented1/2 avocado, diced1 tablespoon chopped red onion1 tablespoon freshly chopped cilantro1 teaspoon lime juice1/4 teaspoon toasted sesame oilCoarse salt and pepper3 heads bok choy, halvedOlive oil, for drizzlingServe with any fish - salmon, swordfish, tilapia, etc
Directions
1.Heat grill or grill pan to medium-high. In a medium bowl, combine orange segments, avocado, red onion, cilantro, lime juice, and sesame oil. Season to taste with salt and pepper and set aside.
2.Season salmon and bok choy with salt and pepper and drizzle with olive oil.
3.Grill salmon, flipping halfway through, until cooked through, 3 to 4 minutes per side. Grill bok choy until bright green and slightly wilted, about 1 minute per side. Spoon avocado salsa over fish to serve.
Serving Size: halve recipe, serve with fish
Number of Servings: 2
Recipe submitted by SparkPeople user BRENNA914.
1.Heat grill or grill pan to medium-high. In a medium bowl, combine orange segments, avocado, red onion, cilantro, lime juice, and sesame oil. Season to taste with salt and pepper and set aside.
2.Season salmon and bok choy with salt and pepper and drizzle with olive oil.
3.Grill salmon, flipping halfway through, until cooked through, 3 to 4 minutes per side. Grill bok choy until bright green and slightly wilted, about 1 minute per side. Spoon avocado salsa over fish to serve.
Serving Size: halve recipe, serve with fish
Number of Servings: 2
Recipe submitted by SparkPeople user BRENNA914.
Nutritional Info Amount Per Serving
- Calories: 154.9
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 50.2 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 5.5 g
- Protein: 4.0 g
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