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Ingredients
Method
- 1 avocado
- 1 pink grapefruit
- 1 chopped red chilli
- Handful of chopped coriander
- Splash of olive oil
- 2 chicory heads
- 1 lime, juice only
- Chop the avocado flesh into small cubes and add to a bowl. Cut the grapefruit segments into similar-sized cubes and add to the avocado, then gently stir in the chilli and coriander. Season with olive oil, pepper, sea salt and lime juice to taste.
- When ready to serve, separate the large chicory leaves and finely chop the core to add to the avocado salsa. Spoon the mixture into the chicory leaf cups and serve on a platter - delicious!
20 mins
Makes 18
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