These cold winter months are the peak season for citrus fruits so in honor of that I've thrown together a simple, versatile and refreshing recipe to get you through the weekend. It features my all time favorite citrus member, the grapefruit. I have always been a grapefruit lover. Cut it in half and sprinkle some sugar on it, mix it in a cocktail, put it in a green juice, toss it in a salad- there are too many good options. Today we are making a salsa. We made a version of this salsa at Ballymaloe but did not use citrus. I like the addition of the grapefruit because it adds some lightness and freshness to the dish. This salsa is great just as a dip but there are tons of uses for it. You could put it over grilled chicken, on a pork burger, on a piece of simply grilled white fish, or if you're really feeling crazy you could toast up a piece of sourdough bread, top that with prosciutto, throw some micro greens or arugula on there and then top it with the salsa...and then drizzle some EVOO...and I don't know, maybe some parmesan shavings. AKA my lunch. Happy Friday to me. Enough about my lunch though, onto the recipe. Cheers!
Grapefruit, Avocado and Hazelnut Salsa- Serves 2
1 pink grapefruit
1 ripe avocado
1/4 cup whole hazelnuts
1 TBS flat leaf parsley, finely chopped
2 TBS Extra Virgin Olive Oil
Salt and Pepper to taste
1. Preheat oven to 350°. Peel the grapefruit. I like to do this by cutting off the top and bottom of the grapefruit then using my filleting knife, peel the rind off in a circular motion. You might have to go back over it to clean it up but you want to be able to see the segment lines in the grapefruit.
2. Segment the grapefruit by cutting on either sides of the veins. The segments should easily come out with a little push from your knife. Keep the segments in a separate bowl. They will release a lot of their juice which we won't need but you can make yourself a lovely cup of grapefruit juice!
3. Put hazelnuts into the oven for 8 minutes. While they are toasting, chop up the parsley.
4. When the hazelnuts are done, remove the skins. Here's a little trick to do so. You can see from the picture below that the skins are already loosened a bit. Wrap the hazelnuts up in a tea towel and give them a good shake. The skins should come right off. You may have to go round two to get all the skins removed. It's ok if not all of the skin comes off, however, the skins won't add any flavor to your dish and will create some not so attractive brown specs in your salsa which we don't want so try to get as much off as possible.
5. Coarsely chop the hazelnuts.
6. Dice the avocado and sprinkle with the juice from 1/2 of a lime to prevent it from browning. Remember to keep the pit of the avocado if you're not planning to eat it right away. This will also prevent it from browning.
7. Now that we have all of our ingredients lined up- it's time to toss them together! In a bowl, combine hazelnuts, avocado, grapefruit and parsley. Toss with 2 TBS EVOO. Add salt, pepper and more lime juice to taste. Enjoy!
Tip: The avocado will start to brown as soon as it is removed from it's shell so try to make this as close as possible to the time you're doing to eat it. It will last for a few hours in the fridge and if you put the avocado pit into the salsa and cover it with cling film so that the film is actually touching the salsa, like so.