This light and refreshing salsa made me feel like I was actually doing my body a favor with juicy pieces of bright, citrusy grapefruit, gorgeous tomato and creamy avocado. And baking up some crispy coriander-spiced tortilla chips in the oven was the best accompaniment for this snack — nothing creepy or fried out of a bag.
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Avocado and Grapefruit Salsa with Baked Coriander Chips
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Skip the frying! These baked coriander chips are the perfect crunchy contrast to a bright, refreshing avocado and grapefruit salsa.
Ingredients
- 1 (237 ml) grapefruit, segments removed & juice reserved
- 1 avocado, pitted and diced
- 1 Roma or Plum tomato, chopped
- 2 tbsp red onion, finely diced
- 1/4 cup (60 ml) grapefruit juice
- 1 tbsp (15 ml) olive oil
- 1/2 tsp dried crushed mint, or 1 tsp finely chopped fresh mint
- Sprinkle of sea salt
- 4-5 corn tortillas
- Olive oil or olive oil spray
- Sprinkle of sea salt
- 1/2 tsp ground coriander
Instructions
- Place grapefruit, avocado, tomato, and red onion in a medium bowl.
- In a separate small bowl, whisk together the grapefruit juice, olive oil, mint, and salt.
- Pour vinaigrette over the avocado mixture and toss gently, being careful not to squish the avocado.
- Cover and refrigerate until ready to use.
- Preheat oven to 400°F (204°C).
- Line a baking sheet with foil.
- Spray or brush each tortilla with olive oil on both sides.
- Stack the tortillas and cut into 6 wedges with a sharp knife.
- Place wedges onto the baking sheet. Sprinkle with salt and ground coriander.
- Bake for 10-15 minutes, or until the tortillas are crisp and lightly browned.
- Serve warm with cool avocado salsa.
Notes
- To prevent browning, toss the diced avocado with a squeeze of lime juice before adding to the salsa.
- For a spicier kick, add a pinch of cayenne pepper to the salsa vinaigrette.
- If corn tortillas are unavailable, substitute with baked tortilla chips or even plantain chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/2 cup salsa, 6 chips
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
How do I keep the avocado from browning in the salsa?
Toss the diced avocado with fresh lime juice right after cutting. The acid slows oxidation. Even so, this salsa is best served within an hour of preparation. 
What type of grapefruit works best here?
Ruby red grapefruit is the best choice because it’s sweeter and less bitter than white varieties. Segment it carefully, removing all the pith, so the salsa stays fresh and bright.
How do I make the baked coriander chips crispy?
Cut the tortillas into thin wedges, brush lightly with oil, and dust with ground coriander and salt. Bake at 375F for 8 to 10 minutes until golden, watching closely since they can burn fast.
