Image and Recipe Copyright © 2008 Jennifer Iserloh
Salty olives and refreshing pink grapefruit make a summery salsa. Serve it with homemade crab cakes, salmon cakes, tortilla chips, or toasted whole wheat pita. Watch Better TV clip featuring this recipe!
Serves 8
Ingredients
1 large pink grapefruit, about 1/2 pound, sectioned
1 small Haas avocado, diced
2 green onions, thinly sliced
1 cup papaya, diced
1 medium lime, zested and juiced
1/4 cup cilantro, packed, chopped
1/4 cup pitted black olives, such as Kalamata
1/4 teaspoon salt
Directions
Mix all ingredients in a medium bowl or a large zipper storage bag. Let sit for an hour to allow the flavors to mingle. Store in an air-tight container and refrigerate for up to 5 days.
Make It A Meal
Wine Pairings
Sauvignon Blanc, Pinto Blanc, Chardonnay
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- Watch Better TV clip featuring this recipe!
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- Listen to find out how to get the many health benefits of superfoods like grapefruit.
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