This fresh-tasting citrus relish will perk up even the most jaded appetite, and it goes well with chicken, fish or pork. Serve it with a simple salad of Boston lettuce, scallions and cilantro and Herbed Whole-Wheat Couscous.

Makes 2 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

Avocado-Grapefruit Relish
1 large seedless grapefruit
1/2 small avocado, peeled, pitted and diced
1 small shallot, minced
1 tablespoon chopped fresh cilantro
1 teaspoon red-wine vinegar
1 teaspoon honey

Spiced Turkey
1 tablespoon chili powder
1/2 teaspoon five-spice powder (see Note)
1/8 teaspoon salt
2 turkey cutlets (8 ounces)
1 tablespoon canola oil

1. To prepare relish: Remove the peel and white pith from grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a small bowl. Squeeze out remaining juice into the bowl and discard membrane. Add avocado, shallot, cilantro, vinegar and honey. Toss well to combine.
2. To prepare turkey: Combine chili powder, five-spice powder and salt on a plate. Dredge turkey in the spice mixture.
3. Heat oil in a medium skillet over medium-high heat. Add the turkey and cook until no longer pink in the middle, about 2 to 3 minutes per side. Serve the turkey with the avocado-grapefruit relish.

NUTRITION INFORMATION: Per serving: 341 calories; 16 g fat (2 g sat, 9 g mono); 45 mg cholesterol; 23 g carbohydrate; 31 g protein; 6 g fiber; 290 mg sodium; 556 mg potassium.
Nutrition bonus: Vitamin C (100% daily value), Vitamin A (50% dv), Folate & Potassium (16% dv).

1 Carbohydrate Serving

Exchanges: 1 fruit, 4 very lean meat, 3 fat

TIP: Note: Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

I thought this meal was excellent! I doubled the recipe and found that doubling the number of shallots in the salad was probably a bit too much. I also rubbed in a couple drops of seasame oil per cutlet and grilled the turkey instead of pan frying. My guests were impressed!

, Burlington, VT

We've made this twice now. What I like best about it is that it packs a lot of flavor into a very simple recipe. The spice of the turkey with the tang of the grapefruit make for an interesting combination and it tastes more complex than it is to make. We make it as is.

Wendy, Brooklyn, NY