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Lilly’s Table

 
 
Black Bean & Sweet Potato Enchiladas
© Lillys-Table.com Photo of Grapefruit-Avocado Salsa
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Grapefruit-Avocado Salsa

from Black Bean & Sweet Potato Enchiladas with Grapefruit Avocado Salsa, the Week of March 8, 2015.
View the next recipe for this meal.

Grapefruit and avocado are soul mates. The creamy, richness of the avocado is perfectly balanced by grapefruit’s tart and sassy ways. This salsa can top everything from tacos to a simple seared fish fillet.

Ingredients

  • 1 grapefruit
  • 1 avocado
  • 1 teaspoon ginger, finely minced
  • 1 jalapeno, finely minced
  • 1 tablespoon cilantro
  • 1 lime, zest only, optional
  • ½ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Cut away the skin of the grapefruit to expose the flesh. Carefully slice into each segment removing the fruit from the white membrane. Roughly chop the segments of grapefruit.

Slice into the avocado around along the pit. Remove the pit by pushing it out of the flesh. Slice into the soft flesh in a cross-hatch, while avoiding cutting through the skin of the avocado. Scoop into the avocado and pull out the diced pieces.

Toss the grapefruit and avocado together. Pour off any excess juice. Fold in the ginger, jalapeno, cilantro, lime zest and salt.

If you are spice sensitive or the pepper is especially spicy, start with half of the jalapeno. Add more to your personal taste.