Antonia Magor Nutrition

Grapefruit Salsa

Antonia MagorComment

Juicily refreshing this salsa is a far cry from the sad jars you see in the supermarket. Fresh and easy this chunky sauce livens up a simple grilled fish, crudite platter or just a great side to an outdoor picnic, scooping it up in little gem cups for a simple summer snack. 

Free from gluten, dairy and Vegan. 

Total Time 10minutes

Serves 2


  • 1 pink grapefruit
  • 1 avocado
  • 2 spring onions
  • 1 small bunch mint, finely chopped
  • 1 small bunch coriander, stems and leaves finely chopped
  • 1 teaspoon rapeseed oil
  • a pinch of sea salt
  • optional - 1/2 red chili, finely chopped


  • Peel and cur your grapefruit into segments, remove the bitter pith and cut between the membranes to release the grapefruit juices. 
  • Peel the avocado, removing the stone and dice into small pieces. 
  • Mix together the grapefruit, avocado pieces, herbs, oil and sea salt, top with chili if using and any further sliced spring onions.
  • Serve in little gem cups.