Pink Grapefruit-Avocado Salsa

Inspired by her son's request, Robin created a broiled grapefruit and avocado salsa that's great for dipping tortilla chips or shrimp or for serving over chicken.

Hooray for grapefruit season! There’s no question that the pink and red grapefruit varieties add a burst of sunshine during the shorter, darker and colder days of winter. One recent morning, my son Kyle decided he wanted to play “Chopped” for his breakfast. I closed my eyes while he selected a pink grapefruit, hot sauce and a Ding Dong (yes, I keep those in the freezer for sweet cravings). I halved the grapefruit, sprinkled the flesh with light brown sugar and cinnamon and then broiled it until the sugar was bubbly and golden brown. I nestled the halves on a white plate, drizzled the hot sauce in a decorative circle around the edge of the plate and then sprinkled little pieces of the Ding Dong into the hot sauce (I figured it was a deconstructed mole sauce). Kyle adored it all!

I’m not suggesting you serve your family hot sauce and Ding Dongs for breakfast, but the broiled grapefruit was amazing. Nutritionally speaking, red and pink grapefruits are crammed with vitamins C and A. In fact, one serving of grapefruit contains about 78% of your daily recommended vitamin C intake and 53% of your daily vitamin A recommendation.

The “Chopped” breakfast incident got me thinking, how about a savory concoction? Hence, the salsa recipe below. The colorful and invigorating medley can be served with baked tortilla chips and toasted pita triangles, but it’s also scrumptious when served over grilled or roasted chicken breasts, pork chops or fish. You can also serve it as a dipping sauce with shrimp cocktail.

Grapefruit-Avocado Salsa

For a little sweetness, add 1 tablespoon of honey. For a little heat, add one finely minced jalapeno pepper.

2 cups pink or red grapefruit sections, supreme style*
1 avocado, pitted and diced
2 tablespoons minced white onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground coriander
Salt and freshly ground black pepper

In a large bowl, combine the grapefruit, avocado, onion, cilantro, lime juice and coriander. Mix well and season to taste with salt and pepper.

Serves 4
Nutrition Info Per Serving
Calories: 120
Total Fat: 7.5 grams
Saturated Fat: 1 gram
Total Carbohydrate: 14 grams
Sugars: 9 grams
Protein: 2 grams
Sodium: 4 milligrams
Cholesterol: 0 milligrams
Fiber: 5 grams

*To supreme a grapefruit, slice off both ends, revealing the flesh. Using a sharp paring knife, slice from the top to the bottom to remove the skin and reveal the flesh. Continue all around the fruit until the skin and white pith is completely removed. Slice along the inside of each section to remove the flesh from the sections.

Keep Reading

Next Up

Nutrition News: Pink Slime

What’s your take on the food issue everyone’s talking about: pink slime?

Rosé: Pink Without Blushing

Once you get past rosé wine’s frivolous, heart-shaped-bed hue, the deliciousness of the wine will win you over.

Drink Pink: How Rosé Got So Popular

If you’ve found yourself suddenly drinking rosé wine, you’re part of a national trend. But how did the pretty pink wine get so popular, so suddenly?

Salad of the Month: Valentine's Day Pink and Red Salad

Chocolate and sweets are the usual Valentine's Day foods, but it's also possible to take a savory approach to mark the day.

Care for a Glass of Pink, Fizzy Milk?

Things just got a bit more #basic.

Millenial Pink Cheese Is Here for the Holidays

Next time you have a taste for a bit of cheese, think pink.

Make Your Own Salsa

Believe it or not, salsa has topped ketchup as America's most popular condiment, according to some sales reports. Salsa can be more than just tomatoes and onions, though. Pass up the jarred stuff and make fresh mixes at home.

Spotlight Recipes: Fruity Salsas

Use fruity salsas as an alternative to the classic tomato-based variety. Fruity salsas taste great as a topping to chicken, pork or fish.