Get the get together began with these straightforward and lightweight chicory cups with avocado and pink grapefruit salsa. They’re straightforward but spectacular canapés
- Prep:20 minutes
- 1 giant ripe finely chopped (deseeded, if you happen to like)
- handful of finely chopped
- splash of juiced
- 2 heads
- STEP 1
Scoop out the avocado flesh, minimize into small cubes and put right into a bowl. Utilizing a serrated knife, minimize the pores and skin and pith away from the grapefruit, then phase over the bowl to catch all of the juices. Minimize the segments into cubes the identical measurement because the avocado and add to the bowl.
- STEP 2
Add the chilli and coriander and season the salsa with olive oil, salt, black pepper and lime juice to style. The salsa may be made two hours prematurely and saved lined within the fridge.
- STEP 3
To serve, separate the bigger chicory leaves, then finely chop the core and stir via the salsa. Spoon the salsa into every chicory leaf cup and place on a platter to serve.
