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Avocado & Grapefruit Salsa

Avocado and citrus are an unusual but heavenly combination in this delicious salsa!
Prep Time10 mins
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.