Instructions: Cut peel and whith pith off oranges and grapefruit. Using small knife and working over heavy small saucepan to catch juice, cut between membranes or fruit to release segments. Using slotted spoon, transfer segments to work surface and chop. Transfer to bowl. Scrape juice from work surface into saucepan. Squeeze any remaining juice from citrus membranes into saucepan.

Whisk curry powder into juice. Boil until reduced to 1/4 cup, about 10 min.

Cool. Add avocado, onion, and chives to citrus segments. Drizzle with oil and 2 tablespoons plus 1 teaspoon reduced juice. Toss gently.

Makes 2.5
cups

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