By Chef Bruce Kalman

Number of servings


  • 2 Sunkist® Navel oranges, segmented and roughly chopped
  • 2 large avocados (or 3 small), meat removed and diced
  • 1 tablespoon jalapeno, seeds removed, minced fine
  • 3 tablespoons red onions, small dice
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons Sunkist® Navel orange juice
  • 1 tablespoon Sunkist® lime juice, fresh squeezed
  • kosher salt and pepper to taste


Preparation: 10 minutes


  1. Supreme and segment Sunkist Navel oranges and chop roughly into a bowl.
  2. Cut avocados in half, lengthwise and remove the seeds and skin.
  3. Dice avocados and add two Sunkist Navel oranges, along with the jalapenos, red onion, cilantro, and Navel orange juice and lime juice.
  4. Using the back side of a large fork, combine and mash ingredients together, being sure to leave some chunks of oranges and avocado.