Southwestern Grapefruit Avocado Dip

by Sarah on March 15, 2012 · 7 comments

I knew I had developed an obsession when I compiled a bowl of chopped up lettuce, broccoli, and celery and called it a salad* so that I’d have an excuse to eat more of my Asphalt-inspired Citrus Avocado Dressing.

*But, I mean, they call french fries a vegetable in school cafeterias, so if it has lettuce, I guess I can call it a salad. And it was salad dressing, after all. Now, calling it the new nut butter and eating it with an apple? Well that should have indicated full-on addicition.

[Granted, eating it with spoon should have been sign enough, really.]But, of course, I couldn’t let it rest with just one version of the stuff.

[Come on. Y’all know I always go Star Wars* on recipes.]

*A full-on trilogy, followed by the prequel. And then another prequel. (And maybe another after that.)When she e-mailed me her original recipe, Alex had indicated her desire to add a little lime and cilantro the next time around. Well, I had cilantro, but no lime.But I did have leftover grapefruit juice from my Second Blog Day Brunch chillin’ out in the fridge.And since my recent love affair with Texas Rio Star Grapefruit had left me with the certain knowledge that grapefruit and avocado are a miraculous match of Mexi-Texi-can relations, I was pretty sure I was on to something big here.Frankly, it would have been fine without the cumin, I imagine…but cumin just makes everything better. [Grapefruit, sweet potatoes, salads, hummus, homemade pita chips…….]It also added this whole smoky element to the background of  the sweet-and-sour (and yet, still savoury) herbaciously creamy (and brightly addictive) more-dip-than-dressing result of immersion blending.I did add a tablespoon of demerara sugar, because the pure grapefruit juice was a little stringent.

To be honest, I can’t say which version of this avocado dressing [slash] dip I prefer.Maybe I’ll have to wait for a decision once I’ve completed the (inevitable) trilogy.Southwestern Grapefruit Avocado Dip [Slash] Dressing

(Makes 2 cups)

  • 1 cup mashed avocado
  • 1 cup grapefruit juice
  • 1/2 cup or so chopped green onions (whites and greens)
  • 1/4 cup chopped fresh cilantro
  • 1/4 tsp. salt
  • 3/4 tsp. ground cumin
  • pinch of black pepper
  • 1 Tbsp. demerara (or other brown) sugar

Combine all ingredients in a blender or the smoothie-cup attachment that came with your immersion blender.

Blend until smooth.


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