Chicory cups with avocado and pink grapefruit salsa

• avocado↗1 large ripe
• pink grapefruit↗1
• red chili↗1

  finely chopped (seedless, optional)

• corianderhandful of handful

  finely chopped

• olive oil↗splash of splash
• lime↗1

  juiced

• chicory↗2 heads

  головки

Step-by-step instructions

1. 1

   Scoop out the avocado flesh, cut it into small cubes and place in a bowl. Using a serrated knife, remove the skin and white pith from the grapefruit, then segment it over the bowl to collect all the juice. Cut the segments into cubes of the same size as the avocado and add to the bowl.

2. 2

   Add the chili and coriander and season the salsa with olive oil, salt, black pepper and lime juice to taste. The salsa can be prepared up to two hours ahead and stored covered in the refrigerator.

3. 3

   For serving, separate large chicory leaves, finely chop the stem and mix it with the salsa. Fill each chicory leaf cup with the salsa and arrange on a platter.