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Print this Recipe    Citrus Avocado

CURRY-SPICED CITRUS AND AVOCADO SALSA

2 large oranges
1 large red grapefruit
1 tablespoon curry powder

1 avocado, peeled, seeded, diced
1/2 cup chopped red onion
2 tablespoons chopped fresh chives or green onions
1 tablespoon avocado oil or vegetable oil
Ground white pepper

Cut peel and white pith off oranges and grapefruit. Using small
knife and working over heavy small saucepan to catch juice, cut
between membranes of fruit to release segments. Using slotted spoon,
transfer segments to work surface and chop. Transfer segments to
bowl. Scrape juice from work surface into saucepan. Squeeze any
remaining juice from citrus membranes into saucepan. Whisk curry
powder into juice. Boil until reduced to 1/4 cups, about 10 minutes.
Cool.

Add avocado, onion and chives to citrus segments. Drizzle with oil
and 2 tablespoons plus 1 teaspoon reduced juice (reserve remaining
juice for another use). Season with salt and white pepper. Toss
gently; serve immediately.

Makes about 2 1/2 cups

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