Curry-Spiced Citrus and Avocado Salsa

1. 1

   Cut peel and white pith off oranges and grapefruit.

2. 2

   Using small knife and working over heavy small saucepan to catch juice, cut between membranes of fruit to release segments.

3. 3

   Using slotted spoon, transfer segments to work surface and chop.

4. 4

   Transfer segments to bowl.

5. 5

   Scrape juice from work surface into saucepan.

6. 6

   Squeeze any remaining jucie from citrus membranes into saucepan.

7. 7

   Whisk curry powder into juice.

8. 8

   Boil until reduced to 1/4 cups, about 10 minutes.

9. 9

   Cool.

10. 10

    Add avocado, onion and chives to citrus segments.

11. 11

    Drizzle with oil and 2 tablespoons plus 1 teaspoon reduced juice (reserve remaining juice for another use).

12. 12

    Season with salt and white pepper.

13. 13

    Toss gently; serve immediately.

* Per serving · 4 servings · Values may vary.