About Me

My photo
Technically speaking, I'm a dietitian, but I see myself as a listener, a motivator, coach and teacher of nutrition. I prefer to end a busy day with a glass of red wine while chopping vegetables. Lover of almost anything pickled and fresh baked scones just not at the same time. I'm happiest when I'm cooking for people I love. Why am I so into food? Because I KNOW how much eating well can change your life. What you eat every day is going to impact your body and your mind. It's a confusing world out there - full of diet and food advice that always leaves you feeling like it's that one next diet that's going to be the weight loss answer. Stop waiting for that magic diet, and begin to take one step at a time in the right direction. I'm here to help you on your life-long journey, there's no better time to start!

Saturday, March 12, 2011

AOX Salsa!

Tonight I'm headed to celebrate the housewarming of my good friends Jay and Gabrielle in Santa Monica. I'm bringing Blood Orange & Avocado Salsa with Pomegranate Seeds, a recipe I found from Oprah.com. Served with some baked tortilla chips, it ends up being a healthy appetizer full of Antioxidants from the Vitamin C rich blood oranges, pomegranates, and avocado. Let's call it AOX Salsa (AOX is short for antioxidants). I have a thing about adding in my own personal touch to recipes - so for this one I'm adding chopped fresh mint. You watch me here at the unbelievably beautiful farmers market here in Redondo Beach buying fresh ingredients for the salsa!  

  • 1 Tbsp. fresh lime juice (from 1 lime)
  • 1 tsp. kosher or sea salt
  • 1/8 tsp. freshly ground black pepper
  • 6 blood oranges
  • 1 pomegranate
  • 1 large Hass avocado , halved, pitted, peeled, and cut into 1/2-inch pieces
  • 2/3 cup diced red onion
  • 1 jalapeno chili , seeds and ribs removed, minced
  • 2 green onions , including green tops, cut on the diagonal into thin slices
  • 2 Tbsp  chopped fresh cilantro leaves
  • 4 Tbsp fresh chopped mint leaves
Active time: 35 minutes
Total time: 1 hour, 35 minutes

In a large bowl, whisk together lime juice, salt, and pepper until salt dissolves.

Remove all skin, white pith, and seeds from the oranges, reserving any juice that's squeezed out in the process. Drain juice into a measuring cup and set aside. Cut orange segments into 1/2-inch pieces and add to bowl containing lime juice.

To extract the seeds from the pomegranate, cut the fruit into quarters. Submerge the quarters in a large bowl of cold water and place it in the kitchen sink to contain any squirting pomegranate juice. Using your fingers, gently detach the seeds from the membrane and rind. The seeds will sink to the bottom of the bowl. Discard any pith, drain the water, blot the seeds lightly with paper towels, and add to the bowl with the orange segments.

Add the avocado, red onion, jalapeƱo, green onion, mint and cilantro to the bowl. Using a rubber spatula, gently fold the ingredients together, being careful to not mash the avocados. Add reserved orange juice, 1 tablespoon at a time, until salsa is moist but not soupy. Taste and adjust seasoning. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow flavors to meld. Serve at room temperature with tortilla chips.

Per 1/4 cup serving: 46 calories, 1.6 grams fat, 1 gram protein, 2 grams fiber

Note: This can be prepared up to 8 hours in advance.


  1. Ok, that looks really good. I love the colors. Too bad I'd have to omit the mint, but I am allergic so I don't think I'd really have much of a choice. Hope you are having a nice weekend.

  2. Looks wonderful! My son is helping me cook dinner tomorrow night. We're going to make quesadillas w/ pineapple salsa. Love different salsas for getting AOX :-)

  3. I hope you both found a way to make it "your own." This was a huge hit at a party I brought it to last weekend. Thanks for reading! :)

  4. This is the best ever! Thanks for bringing it to the party, Sumner!