Directions:
- Cut peel and white pith off oranges and grapefruit. Using small knife and working over heavy small saucepan to catch juice, cut between membranes of fruit to release segments. Using slotted spoon, transfer segments to work surface and chop. Transfer segments to bowl. Scrape juice from work surface into saucepan. Squeeze any remaining jucie from citrus membranes into saucepan. Whisk curry powder into juice. Boil until reduced to 1/4 cups, about 10 minutes. Cool.
- Add avocado, onion and chives to citrus segments. Drizzle with oil and 2 tablespoons plus 1 teaspoon reduced juice (reserve remaining juice for another use). Season with salt and white pepper. Toss gently; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.2 Kcal (1563 kJ) | ||
| Calories from fat | 202.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.55g | 35% | |
|---|---|---|---|
| Sodium | 10.36mg | 0% | |
| Potassium | 1092.56mg | 23% | |
| Total Carbs | 46.51g | 16% | |
| Sugars | 19.32g | 77% | |
| Dietary Fiber | 13.87g | 55% | |
| Protein | 5.98g | 12% | |
| Vitamin C | 158mg | 263% | |
| Iron | 2mg | 11% | |
| Calcium | 131.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 81.02 Kcal (339 kJ) | ||
| Calories from fat | 44.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 35% | |
|---|---|---|---|
| Sodium | 2.25mg | 0% | |
| Potassium | 237.18mg | 23% | |
| Total Carbs | 10.1g | 16% | |
| Sugars | 4.19g | 77% | |
| Dietary Fiber | 3.01g | 55% | |
| Protein | 1.3g | 12% | |
| Vitamin C | 34.3mg | 263% | |
| Iron | 0.4mg | 11% | |
| Calcium | 28.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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