Fruits and fire collide in this uniquely refreshing Grapefruit Avocado Salsa – perfect for chip dipping or just eating by the spoonful.
Chips and salsa are a match made in heaven
Right?! Chips and salsa are probably one of those universally nearly impossible-to-resist kinds of foods. I’m not sure if it’s the heat, the salt, the crunch or the juxtaposition between fresh diced fresh veggies and crisp corn tortilla chips but there’s definitely something about this combo that makes it hard to stop once you get started.
Though I follow a grain-free diet for the most part, and occasionally an AIP-style paleo diet when my autoimmune condition flares, I do indulge in the occasional gluten-free grain such as corn tortillas and a little rice with a nice spicy curry. When it comes to corn though, I always try to seek out organic and non-GMO corn and local, whenever possible. Right now I’m hooked on these chips by Jackson’s Honest that are made with coconut oil.
For this photo shoot we used the organic blue corn tortilla chips from the Whole Grain Milling Co. in Minnesota. Because they’re really good and were a great local pick when hanging out in Stacie’s neck of the woods developing recipes like it was going out of style last week. But it’s not! Recipes are not going out of style. We promise. And we’ve got loads of awesome new ones coming up for summer so stay with us.
It’s the 5th of May – time to celebrate
This Thursday is Cinco de Mayo and that seems like a really great reason to kick back and indulge a little chips and salsa action. I’m even going to kick up my heels a little and enjoy a NorCal margarita after a long day of catering a school function. Something I couldn’t say ‘No’ to because I can stand the thought of not sharing amazing food with the world everywhere I turn.
Who’s with me?! If you’re in the ‘hood, c’mon by. I’ll be out back by the garden trying out the new slack line with the kids. Because that’s what people drinking margaritas should be doing. Hahahahahaha. Be sure to follow me on Instagram for pics of this event.
Who says salsa has to have tomatoes?
I sure didn’t. I love making salsa out of whatever I have on hand and what’s in season. But I particularly love combining sweet fruits with fiery peppers. This one’s a little on the milder side but I still love the sweet/creamy/spicy combination in this Grapefruit Avocado Salsa. It’s not only goes well with chips (duh!) it’s awesome served over grilled chicken or salmon or spooned onto a salad with a splash of olive or avocado oil as a dressing.
- 1 large grapefruit, peeled and sectioned
- 1 medium avocado, diced
- ½ medium cucumber, diced
- ⅓ cup red onion, diced
- 1 small jalapeno, seeded and diced
- Juice of 1 lime
- ¼ cup cilantro leaves, chopped
- ¼ tsp. cumin
- ½ tsp. sea salt
- Use a large knife to cut the peel away from the grapefruit. Then use a paring knife to cut the sections from the membranes.
- Place grapefruit sections in a medium bowl along with remaining ingredients.
- Gently stir to combine. Serve immediately or store in a covered container in the fridge for up to 2 days.
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- Serving Size: 1/3 cup
- Calories: 55
- Sugar: 4g
- Sodium: 156mg
- Fat: 4g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
What’s your favorite salsa ingredients? And are you a yellow corn or blue corn kind of chip lover?
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