Recipe - Curry-Spiced Citrus And Avocado Salsa

2 lg Oranges
1 lg Red grapefruit
1 tablespoon Curry powder
1 Avocado; peeled, seeded and
minced
One half cup Red onion; chopped
2 tablespoon Fresh chives or green
onions; chopped
1 tablespoon Avocado oil or vegetable oil
Ground white pepper

Recipe By: July 1993 issue of Bon Appetit

Cut peel and whith pith off oranges and grapefruit. Using small knife and
working over heavy small saucepan to catch juice, cut between membranes or
fruit to release segments. Using slotted spoon, transfer segments to work
surface and chop. Transfer 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 One fourth cup, about 10 min.

Cool. Add avocado, onion, and chives to citrus segments. Drizzle with oil
and 2 tablespoons plus 1 teaspoon reduced juice. Toss gently. Makes 2.5
cups

rec.food.recipes Ellie L. Cochien ad976@freenet.carleton.ca

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