• 2 pink grapefruits

• 1/4 cup finely chopped sweet onion (such as Vidalia)

• 2 tablespoons fresh cilantro, chopped

• 2 avocados, halved, pitted, peeled

• coarse sea salt to taste

Note: do not cut the avocados until just before serving to avoid discoloration

Working over a bowl to catch the excess juices, remove the peel, pith and outer membrane of the grapefruit with a knife (if this is difficult, you can also peel it by hand and then remove the remaining pith with a knife). Slice the grapefruit into sections and remove any seeds that might be present. Cut the sections into small pieces over the bowl and set aside. Place the chopped onion in a small bowl and squeeze the remaining juice from the left over peelings. Let the onions sit in the citrus for about 10 minutes to soften them. Then add the grapefruit sections, cilantro and salt seasoned to your personal taste. When ready to serve toss the grapefruit mixture and place 3-4 tablespoons into each avocado half, garnish with cilantro.