Avocado with Grapefruit and Sweet-Onion Salsa


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.


  • 2 pink grapefruits

  • ¼ cup finely chopped sweet onion

  • 2 tablespoons chopped fresh cilantro

  • Coarse salt

  • 2 avocados, cut in half, pitted and peeled


  1. 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.

  2. 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.

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