Pink Grapefruit-Avocado Salsa by Robin Miller in Robin's Healthy Take, December 17, 2012
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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.
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.
Nutrition Info Per Serving
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.