Chicory Cups With Avocado Pink Grapefruit Salsa Recipes

CHICORY CUPS WITH AVOCADO & PINK GRAPEFRUIT SALSA

Steps:

• Scoop out the avocado flesh, cut into small cubes and put into a bowl. Using a serrated knife, cut the skin and pith away from the grapefruit, then segment over the bowl to catch all the juices. Cut the segments into cubes the same size as the avocado and add to the bowl.
• Add the chilli and coriander and season the salsa with olive oil, salt, black pepper and lime juice to taste. The salsa can be made two hours in advance and kept covered in the fridge.
• To serve, separate the larger chicory leaves, then finely chop the core and stir through the salsa. Spoon the salsa into each chicory leaf cup and place on a platter to serve.

AVOCADO WITH GRAPEFRUIT AND SWEET-ONION SALSA

Steps:

• Cut off both ends of grapefruits, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Working over a bowl to catch the juices, use the knife to carefully slice between the sections and membranes of each grapefruit to remove the segments. Slice each grapefruit segment into small pieces, and set aside.
• Place onion in a small bowl. Squeeze remaining juice from grapefruit membranes over onions, and let stand 20 minutes to soften. Pour off and discard juice, and add grapefruit segments and cilantro. Add enough reserved grapefruit juice to moisten. Season with salt. To serve, place 3 to 4 tablespoons on each of the avocado halves.

GRILLED TOFU WITH GRAPEFRUIT AND AVOCADO SALSA

Steps:

• Drain the tofu packages and remove the tofu.
• Slice the blocks horizontally so they are half their original height.
• Cut the rectangles diagonally into 2 triangles each.
• Set them on paper towels to drain while you prepare the marinade.
• Halve one grapefruit and one orange and squeeze 1/2 cup of juice from each.
• Stir in 1 Tbs of olive oil.
• Dob the tops of the tofu with more paper towels.
• Arrange the tofu in a single layer in a large dish.
• Season with the cayenne pepper and 1/8 tsp salt.
• Mix the marinade well and pour it over the tofu.
• Cover with plastic wrap and allow to marinate over night or for at least several hours, turning once.
• Make the salsa now if you have time.
• Peel the remaining grapefruit and oranges.
• Use a paring knife to remove the outer membrane.
• Work over a bowl to catch the juices, and cut between the membranes to release the segments.
• Repeat with the oranges.
• Halve each fruit segment.
• Add the diced bell pepper, red onion, and cilantro.
• Season with remaining 1/8 tsp of salt.
• Cover and refrigerate.
• When you're ready to cook the tofu, heat a grill pan over high heat and add 1 tsp olive oil (or use a non-stick frying pan).
• Add the tofu and marinade and cook about 3 minutes on each side, turning gently with tongs or a spatula.
• Remove the tofu and add the spinach to the pan.
• Stir it around briefly so it just wilts, about 1-2 minutes.
• Arrange spinach in the center of 4 plates.
• Lay 2 triangles of tofu on top.
• Spoon grapefruit salsa around the tofu and garnish with fresh avocado chunks.