When I made the Cherry Chocolate Pumpkin Doughnuffins a couple of weeks ago, I needed to buy some applesauce for the batter.
But when you are the type of person who compares price per ounce costs for almost every packaged product she purchases, and you notice that it is only 20 cents more to get twice as much sauce, well, you decide you can obviously figure out something to do with it.
After the Citrus, Southwestern Grapefruit, and Pineapple Cilantro versions of the avocado dressing [slash] dip Alex brought into my life–and I consequently fixated so much on, I don’t really know what to do with an avocado anymore BUT stick it into my immersion blender smoothie cup attachment–I wondered, “What flavor combination could be next?”
And then, as though a cowboy boot began dancing on my brainwaves, a memory from Texas led the way: Apple Lemon Ginger juice obsession at Central Market may have been the cause of my very brief flirtation with juicing, but who says the combination had to be relegated to juice?Into the smoothie cup went the avocado, applesauce, vinegar, green onion, salt, lemon juice, and ginger.
I wish I could say that I managed to think of a super creative way to use this Apple Lemon Ginger Avocado Sauce before it was consumed.But, between the numerous licks of the spatula and
multiple one or two dips of my spoon directly into the jar, there was really only enough left for snack time at school……and the night I dumped it into a very large bowl–as I seem to do with most foods, really–along with raw tempeh, mixed greens, snap peas, green and yellow peppers, mushrooms, and a little World Market Thai Seasoning.
*Totally legit Latin, by the way.
Apple Lemon Ginger Avocado Sauce
[Makes however much was in that jar I showed you above. ]
1/2 cup mashed ripe avocado
3 Tablespoons unsweetened applesauce
1 tsp. minced ginger
juice of 1/2 lemon
1/4 tsp. salt
1/4 cup chopped green onion
Combine all ingredients into a food processor, blender, or cup attachment for an immersion blender. Process/blend until smooth.