Mojito Mint Avocado Dip

by Sarah on May 28, 2013 · 9 comments

Let me start by saying the title of this post–and this recipe–irks me, as mojito naturally implies that there is mint involved. It’s like naming something Tomato Bloody Mary. However, something else that irks me is the repetition of an ending sound in juxtaposed words. This is why I will be wary of marrying someone who has a last name ending in -er, and also couldn’t bear to write mojito and avocado without a buffer.

But, enough about that.

The real reason I have made so many versions on the original Citrus Avocado Dressingof which I remain, over a year later, still just as infatuated (thank you, Alex)–has nothing to do with creativity, and everything to do with the fact that any time I need an avocado for a recipe, I buy at least two because of the “What if I picked a bad one?”fear that plagues me every time I slice open one of those oblong orbs of creamy green deliciousness.

thus, i also have a ginger orange cilantro version in my fridge at the moment

Leftover, ripe avocado plus whatever herbs [slash] fruit [slash] juice I have leftover in the fridge results in a bajillion variations on a theme.

This time, I had mint.

(Some slightly bedraggled mint, but mint nonetheless.)

I also had limes.*

*Side note: At Whole Foods it is cheaper to buy the entire bag of organic limes than individual conventional limes. The organic green onions are also less expensive than the conventional ones. Go figure.

As mentioned before, lime and mint can only mean one thing:


(Well, OK, so most people would break out the rum and have the real thing, but this is me we’re talking about.)

because this IS me, it also means i made a giant (green) mess.

In case you haven’t ever tasted one, you should know that limes are, on their own, very tart. Orange juice helps sweeten and brighten the flavor without overpowering.

And, as Mary Poppins knows, a spoonful of sugar helps the medicine mojito go down.

mmmm...lime sugar....

You’ll notice I put in green onions. And apple cider vinegar. So although it tastes fabulous with fresh-from-the-trader (and SO good) honeycot apricots and strawberries, on it’s own, it’s much more tart than sweet.

If you want to make this an exclusively sweet dip, cut the salt, the onions, and the vinegar and add a whole lot more sugar, but I like the pairing quite well–and also the option of serving this with something salty–like chips–or as salad dressing.

Now put the lime in the coconut avocado…and drink ’em both up!*

*Yes, I have been known to drink these dressings/dips. One more than one occasion.Mojito Mint Avocado Dip

  • 1 ripe avocado
  • 1/2 cup loosely packed fresh mint leaves
  • 1/4 c. lime juice (from 2 very juicy limes)
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. orange juice
  • 3 green onions, whites only
  • 2 tsp. sugar (or more, to taste)
  • 1-2 Tbsp. water (or more, if desired)
  • pinch of salt

Combine all ingredients in a blender, food processor, or some form of smoothie maker. Blend until smooth, adding water to create a thinner, more dressing-like consistency if desired.


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