INGREDIENTS:2 limes, zest and juice
3 Tbsps. honey
2 avocados
2 mangos, peeled, diced
4 medium grapefruit
ΒΌ cup red onions, finely diced
1 Tbsp. chipolte peppers in adobo sauce, seeds and membranes removed
1 cup fresh cilantro, chopped
1 tsp. cumin
1 tsp. saltDIRECTIONS:1. Mix lime juice, lime zest and honey, reserve.
2. Dice avocado and gently toss with lime juice mixture. Reserve.
3. Peel and segment grapefruit, reserving juice, cut segments in half.
4. Gently fold mango, grapefruit and juice, onion, chipolte pepper, cilantro, cumin and salt into reserved avocado. Serve with grilled swordfish.NUTRITIONAL INFORMATION: Calories 130 (30% from fat); Fat 4.5g (sat. 1g); Protein 2g; Carbohydrates 25g; Chol. 0mg (cholesterol per day .0%); Sodium 200mg (sodium per day .1%); Fiber 8g (fiber per day 4%)
SERVINGS:12 servingsFrom:Recipe from the California Avocado Commission
PHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION