To prepare the grapefruit for the salsa, cut it in half crosswise. Then with a knife carefully separate the pulpy flesh from the white membrane.
Then simply lift each section with a spoon and place into a bowl.
This salsa is bursting with both flavor and color. I especially love how the individual flavors combine together: the sweet, pungent taste of cherry tomatoes, the crunchy, juicy sweetness of the yellow bell pepper, the gentle buttery taste of the avocado along with the slight bitterness and the tangy flavor of the grapefruit, all drizzled with a tad of lime juice.
We had the salsa as a snack with chips. It would also go really well with lemon-marinaded chicken breast or white fish fillets, or you can use it as a topping for tacos.
Grapefruit Avocado Salsa
You will need
1 red grapefruit
1 avocado, peeled, pitted and finely chopped
1 yellow bell pepper, cored and finely chopped
1 cup cherry tomatoes, quartered
1 tbsp finely chopped fresh cilantro
Juice of 1/2 lime
A dash of white pepper
Salt, to taste
1. Cut the grapefruit in half crosswise, then carefully slice to separate each grapefruit section from its surrounding membrane. Spoon out the sections and place in a large bowl. Repeat with the other grapefruit half and discard the remaining peel.
2. Add avocado, bell pepper, cherry tomatoes, and cilantro to the bowl with the grapefruit. Drizzle with lime juice and season with salt and pepper. Gently toss to combine. Spoon out into a serving bowl. Serve as an appetizer with tortilla chips, or as a topping for fish or chicken.