Cut the avocados just before serving to keep them from discoloring.

　　

Ingredients

serves 4

　　2 pink grapefruits

　　1/4 cup finely chopped sweet onion

　　2 tablespoons chopped fresh cilantro

　　Coarse salt

　　2 avocados, cut in half, pitted and peeled

　　

Step 1

Cut off both ends of the 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.

　　

Step 2

Place the onion in a small bowl. Squeeze the remaining juice from the grapefruit membranes over the onions, and let stand 20 minutes to soften. Pour off and discard the juice. Add the grapefruit segments and cilantro. Add enough reserved grapefruit juice to moisten. Season with salt. To serve, place 3 to 4 tablespoons salsa on each of the avocado halves.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.