Citrus, Avocado, and Pumpkin Seed Salsa
Tangerines and grapefruit pair well with creamy avocado in this bright salsa that’s perfect with tacos or tortilla chips. Toasted pumpkin seeds add a bit of crunch.
How to Make It
Step 1
1
Rinse onion in a fine strainer with cold water. Cut peel and outer white membrane from grapefruit and tangerines, following curve of fruit; then cut fruit into 1/2-in. pieces, discarding any seeds.
Step 2
2
In a large bowl, gently toss onion, grapefruit, tangerines, avocados, jalapeños, and cilantro to mix. Squeeze lime juice on top and drizzle with olive oil. Season with salt and pepper, add pumpkin seeds, and mix again.
Step 3
3
Serve immediately with tortilla chips.
Ingredients
1/2 cup chopped red onion
1 pink grapefruit
2 tangerines
2 avocados, pitted, peeled, and cut into 1/2 -in. pieces
2 tablespoons canned sliced jalapeños in escabeche (find in the Latino foods aisle at well-stocked grocery store), finely chopped
1/4 cup chopped cilantro
juice of 1 lime
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup toasted pumpkin seeds
tortilla chips for serving
Directions
Step 1
1
Rinse onion in a fine strainer with cold water. Cut peel and outer white membrane from grapefruit and tangerines, following curve of fruit; then cut fruit into 1/2-in. pieces, discarding any seeds.
Step 2
2
In a large bowl, gently toss onion, grapefruit, tangerines, avocados, jalapeños, and cilantro to mix. Squeeze lime juice on top and drizzle with olive oil. Season with salt and pepper, add pumpkin seeds, and mix again.
Step 3
3
Serve immediately with tortilla chips.
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