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Fennel-Orange Salsa

I love orange salsa! Its sweet and tangy flavor profile goes well with ham, pork and poultry around the holidays. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    3 cups


  • 3 large navel oranges
  • 1 medium fennel bulb, finely chopped, plus 1 tablespoon chopped fennel fronds
  • 1/2 cup finely chopped red onion
  • 1/3 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 4 large fresh basil leaves, finely chopped
  • 2 teaspoons rice vinegar
  • 2 teaspoons olive oil
  • 1/4 teaspoon garlic salt


  • Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Finely chop oranges; add to bowl with reserved juices.
  • Add remaining ingredients; toss to coat. Refrigerate, covered, until serving.
Nutrition Facts
1/2 cup: 77 calories, 2g fat (0 saturated fat), 0 cholesterol, 130mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 2g protein.

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