Orange-Avocado Salsa

For the Five-Ingredients-or-Less edition of Works for Me Wednesday, I thought I'd share this orange-avocado salsa, a summer favorite of ours. We like to serve it over grilled chicken breasts with rice, but I bet it would be tasty with fish or pork chops, too.

Orange-Avocado Salsa

1 tbsp lime juice
1 tsp honey
2 large navel oranges
1/4 cup finely chopped red onion
1 avocado, pitted and diced*

In a medium bowl, whisk lime juice & honey together. Season w/ salt & pepper (I know, those weren't on the ingredients list, but that would have made for seven ingredients rather than five; shhh!). Set aside.

Cut up the oranges: Slice of both ends of each orange. Following the curve of the fruit, cut away the peel and pith. Quarter the oranges (basically, cut an X lengthwise through the core of the orange, if that makes sense), then lay each half (two of the quartered sections) flat and slice sections 1/4" thick; this will give you a bunch of little orange triangles.

Add orange pieces, onion and avocado to honey-lime mixture. Toss gently to combine. Serve immediately.

*This may be obvious, but here's how I dice an avocado. Use a chef's knife to cut the avocado in half vertically, curving around the pit. Separate the two halves, then whack the pit with your knife (this is why I use my big, nicely weighted chef's knife for this task); twist to remove pit. Now, cut 1/4-1/2" dice into each avocado half, without slicing through the skin. Use a spoon to scoop the dice from the skin of each half. Nice and neat!