This salsa is great served on top of grilled chicken or fish.
Makes 1½ cups
¼medium red onion, cut into 1-inch pieces
½jalapeño, seeded and cut into ½-inch pieces
¼cup fresh cilantro
¼teaspoon sea or kosher salt
pinch freshly ground black pepper
¼teaspoon ground cumin
1grapefruit, white pith removed and cut into 1-inch pieces
1avocado, cut into ½-inch pieces
Calories 30 (54% from fat) • carb. 4g • pro. 1g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 100mg • calc. 6mg• fiber 1g
1. Insert the blade assembly in the prep bowl. Add the garlic, red onion, jalapeño, and cilantro to the bowl and pulse about 5 times, or until roughly chopped; scrape bowl.
2. Add the honey, salt, pepper, cumin and grapefruit; pulse an additional 3 to 4 times. Add the avocado and pulse 2 to 3 times to combine.
3. Adjust seasoning to taste. Pour off excess liquid before serving.