1	large navel orange, 10 ounces (300 g)

1/2	cup (118 ml) chopped seedless cucumber

2	scallions, white part only, finely chopped

1	garlic clove, minced

2	tablespoons (30 ml) chopped fresh mint

2	tablespoons (30 ml) chopped fresh cilantro

1/2 to 1

jalapeño chile pepper, seeded and minced

1/2	tablespoon (7.5 ml) olive oil

1	tablespoon (15 ml) fresh lime juice

1. Working over a bowl and using a sharp knife, remove the rind and white pith from the orange. Chop the orange into bite-sized pieces. Add the cucumber, scallions, garlic, mint, cilantro, and pepper. Mix to combine. Whisk the olive oil and lime juice together and drizzle over the salsa. Refrigerate until ready to serve.