Parsley, Grapefruit And Red Onion Salsa

• 1 1/2 cups freshly squeezed pink grapefruit juice
• 4 pink grapefruits, peeled and cut into sections
• 3/4 cup minced parsley leaves
• 3/4 cup celery leaves
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 small red onion, minced

1. Put the grapefruit juice, grapefruit, parsley, celery, thyme, salt and pepper in a blender and puree until smooth.
2. Put the salsa in a glass or ceramic bowl.
3. Add the minced red onion.
4. This dip can be stored in the refrigerator in a closed container for up to 2 days.
5. Serve with nuggets of grilled salmon, shrimp or crackers.

freshly squeezed pink grapefruit juice, pink grapefruits, parsley leaves, celery, thyme, salt, fresh ground pepper, red onion

Taken from cooking.nytimes.com/recipes/6930 (may not work)