Ingredients:

3 large seedless grapefruit
1 avocado, peeled, pitted and diced
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon red-wine vinegar
1 tablespoon honey
1/4 cup mild chili powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 pounds turkey cutlets (about 1/4-inch thick)
2 teaspoons canola oil

Preparation:

1. Preheat oven to 400 degree F.
2. Remove the skin and white pith from grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a bowl.
3. Add avocados, onions, cilantro, mint, vinegar and honey. Toss well to combine and set aside.
4. Stir together chili powder, cloves, allspice, cinnamon and salt in a shallow dish. Dredge turkey cutlets in the spice mixture, shaking off the excess.
5. Heat oil in a large ovenproof skillet over medium-high heat. Add the cutlets and cook, shaking the pan, until they begin to brown on the outside, about 1 minute.
6. Turn the cutlets over and transfer the skillet to the oven. Bake until the turkey is no longer pink in the center, 4-6 minutes.
7. Arrange the turkey cutlets on a platter or individual plates and spoon the avocado-grapefruit relish on top.

Tips:

Per serving: 271 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 45 mg cholesterol; 23 g carbohydrates; 30 g protein; 6 g fiber; 253 mg sodium; 510 mg potassium

Nutrition Bonus: Vitamin C (108% daily value), Vitamin A (64% dv).

Exchanges: 1 fruit, 4 lean meat, 1 fat