Blood Orange and Onion Salad

This salad can be served by itself, on the side or as a relish on top of fish.
serves 4

3 blood oranges, peeled,segmented and juiced
1 ruby red grapefruit, peeled,segmented and juiced
1/2 of a small red onion, thinly sliced
salt
1 tablespoon olive oil
1 tablespoon fresh parsley, minced
1/2 teaspoon crushed red chili flakes

Segment the oranges and grapefruit over a small bowl. Once all the segments have been removed from the membrane, squeeze the membrane to release all of the juice into the bowl. Add the onion, parsley,salt, chili flakes and olive oil. Gently toss to coat. Let sit for 20-30 minutes before serving.