Food & Cooking Recipes Appetizers Avocado with Grapefruit and Sweet-Onion Salsa Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Piled high with a simple-yet-flavorful salad of grapefruit, sweet onion, and cilantro, avocado halves become the most delicious edible bowl in your kitchen. Ingredients 2 pink grapefruits ¼ cup finely chopped sweet onion 2 tablespoons chopped fresh cilantro Coarse salt 2 avocados, cut in half, pitted and peeled Directions Cut off both ends of grapefruits, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Working over a bowl to catch the juices, use the knife to carefully slice between the sections and membranes of each grapefruit to remove the segments. Slice each grapefruit segment into small pieces, and set aside. Place onion in a small bowl. Squeeze remaining juice from grapefruit membranes over onions, and let stand 20 minutes to soften. Pour off and discard juice, and add grapefruit segments and cilantro. Add enough reserved grapefruit juice to moisten. Season with salt. To serve, place 3 to 4 tablespoons on each of the avocado halves. Cook's Notes Cut avocados just before serving to keep them from discoloring. Rate it Print