Grapefruit-Avocado Salsa | Midwest Living

Grapefruit-Avocado Salsa

Grapefruit-Avocado Salsa

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  • Makes: 12 servings
  • Yield: 3 cups
  • Start to Finish 30 mins

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This refreshing salsa is a great topper for pan-seared or grilled chicken breasts, pork chops or even fish. (Try it in tacos!)


  • 2 medium grapefruit, peeled, sectioned and chopped (about 1 1/4 cups)*
  • 1 medium avocado, halved, seeded, peeled and chopped
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup frozen whole kernel corn, thawed
  • 1/4 cup finely chopped red onion
  • 1 fresh jalapeno pepper, seeded and minced*
  • 1 tablespoon chopped fresh cilantro
  • 1 -2 teaspoons honey
  • Salt to taste


  1. In a medium bowl, combine grapefruit, avocado, black beans, corn, red onion, jalapeno, cilantro, honey, and salt.


  • *How to Section a Grapefruit For pretty, membrane-free segments, start by slicing off the top and bottom of the grapefruit so it's flat on both ends. Set the fruit on a cutting board to trim off remaining peel and pith. You should be left with a "naked" fruit. Working over a bowl to catch slices, slice out one segment at a time, working your way around, folding over empty membranes like pages of a book.


  • **Safety Tip Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

(Grapefruit-Avocado Salsa)

Servings Per Recipe 12, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Fat, total (g) 3, vit. C (mg) 12, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 0, Riboflavin (mg) 0, carb. (g) 7, Niacin (mg) 1, fiber (g) 2, sodium (mg) 72, sugar (g) 3, Potassium (mg) 169, pro. (g) 1, calcium (mg) 9, cal. (kcal) 54, vit. A (IU) 281, iron (mg) 0, Folate (µg) 23, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0

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