Avocado & Grapefruit Salsa
Avocado & Grapefruit Salsa! Add a citrusy twist to your chips and dip routine with this deliciously zesty salsa made with tart grapefruit and creamy avocado.
Course: Appetizer
Cuisine: American
Servings: 8 servings
Author: The Kitchen Prep
- 1 grapefruit peeled & segmented, juice reserved
- 1 avocado pitted & diced
- 1 tablespoons red onion finely diced
- 1 Roma or plum tomato diced
- ¼ cup grapefruit juice
- 1 tablespoon olive oil
- 1 teaspoon finely chopped fresh mint or ½ teaspoon dried mint
- ¼ teaspoon sea salt
For Tortilla Chips
- 5 corn tortillas
- 1 teaspoon olive oil or oil spray
- ¼ teaspoon sea salt
- ½ teaspoon ground coriander
Place grapefruit, avocado, tomato and red onion in a medium bowl.
In a separate small bowl, whisk together the juice from the grapefruit with olive oil, mint and salt. {I was able to get about ¼ cup after removing the segments. If you don't have enough juice, you can use a lime instead.}
Pour vinaigrette over the avocado mixture and toss together gently, careful not to squish the avocado too much. Cover and refrigerate until ready to use.
For Tortilla Chips
Preheat the oven to 400 degrees. Line a baking sheet with foil. Set aside.
Spray or brush each tortilla with olive oil on both sides. Stack the tortillas and cut into 6 wedges with a sharp knife.
Place wedges onto the baking sheet. Sprinkle with salt and ground coriander.
Bake for 10-15 minutes or until the tortillas are crisp and lightly browned.
Segmenting a grapefruit (or any citrus) is easy! Check out this post for step-by-step directions.