Avocado and Orange Salsa

Pair this salsa with chicken, fish, or pork. To dice an avocado: After removing the pit, use the tip of a paring knife to cut avocado into cubes, without slicing through the skin. Then, cupping avocado, scoop out with a large spoon.

1 Tbsp. lime juice, freshly squeezed
1 tsp. pure honey
sea salt
black pepper, freshly cracked
2 large navel oranges
½ avocado, pitted and diced
¼ cup red onion, finely chopped

In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside.

Slice off both ends of each orange. Following the curve of the fruit, slice away peel and white pith. Cut oranges into quarters lengthwise; slice sections crosswise into ¼” thick pieces.

Transfer to bowl along with onion and avocado; toss gently to coat with dressing.

Makes 1 1/3 cups.

Cook's Note: Ripe avocados will yield slightly when pressed. To speed ripening, place avocados in a paper bag with an apple or a banana, and store at room temperature for a few days. To keep ripe avocados from getting too soft, refrigerate up to two days.