This super refreshing and light salsa has been in staple in my fridge for weeks now.
I usually serve it alongside salmon or tilapia but grilled chicken or steak would be yummy as well.
The flavors marry so well together and although the ingredients separately, might not be favorites for my kids, they absolutely LOVE this combo together.
I like that you can make this any time of year and it sort of feels like summer. It’s the perfect accompaniment to whatever you’re barbequing.
I gave a jar of this to my girlfriend the other day and she said she licked the whole jar clean in one meal, by herself!!! :)
Give it a try! It’s fun to have a new salsa in the mix.
*Adapted from Giada’s Citrus Salsa Verde
Ingredients
Salsa:
- 2 large oranges
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chopped fresh flat-leaf parsley
- 2 scallions, finely sliced
- 3 tablespoons chopped basil leaves
- 2 tablespoons capers, rinsed, drained and coarsely chopped
- 1 tablespoons orange zest
- 1 teaspoon lemon zest
- 1 teaspoon crushed red pepper flakes
- 1 garlic clove minced
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon agave nectar (optional, if the oranges aren’t that sweet)
Directions
For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Squeeze the rest of the juice from the oranges into the bowl. Add the olive oil, lemon juice, parsley, scallions, basil, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste.Serve immediately or refrigerate for next day.
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