Ruby Red Grapefruit Salsa
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 0 min | Yield: 2 cups |
Pretty fresh fruit salsa ready for a nice bed of baby spinach and topped with some Ginger Lime dressing.
Ingredients
- 1 medium Ruby Red Grapefruit Fresh
- 1/2 cup Onions Red Raw
- 2 tbsp Fresh Mint
- 2 medium Carrots
- 6 pieces Water Chestnuts Sliced
- 1/2 tsp Fresh Ginger Root
- 4 tbsp Onions, Green
- 1 yields Lime Juice Raw
- 2 tsp Splenda
- 1/2 tsp Cayenne Pepper
Directions
Prepare the grapefruit - peel and pith cut away and sections cut free from membranes. Catch the juice to toss into the salsa. Make sure any stray seeds get thrown out.
Very, very thinly slice the red onion and toss well with the grapefruit.
Lightly chop the mint leaves and toss with grapefruit and onion.
Clean and peel the carrots. Once cleaned, cut off the top and bottom, then with the peeler create broad carrot shavings. The shaved carrot will be very showy and yet thin enough to take on the flavor of the dressing. Add to salsa and toss well.
Thinly slice the green onions and water chestnuts and toss with the grapefruit and onion.
Juice the lime and grate the zest into the bowl and mix well.
Peel about an 1/2 inch of ginger root then slice the root thinly. Put the thin slices in a garlic press and press into the mixture. Blend well.
Sprinkle the Splenda and cayenne and mix well.
Cover and refridgerate for at least 4 hours.
This salsa works well on fresh greens or as a special topping on fish.