Description
A nice refreshing twist on guacamole! Grapefruit pairs wonderfully with avocado. And, it’s a great way to save those limes for tequila shots.
Ingredients
- 4 whole Hass Avocados, Room Temperature
- 1 clove Garlic, Finely Chopped
- 1 whole Small Mexican Onion, Finely Chopped
- 1 Tablespoon Fresh Cilantro, Chopped
- 1 whole Indian Red River Grapefruit, Juice, Segments And Zest, Divided Use
- 1 teaspoon Sea Salt
- 5 whole Orange Baby Tomatoes, Sliced
Preparation
Grab a large bowl, slice the avocados in half and remove the pit. The easiest way is to carefully hold the half with the pit in it and in a soft yet forceful swing, have the knife land on the pit. It should get “stuck” on the pit. Then twist and the pit will remove from the avocado but stay on the blade. To remove the pit from the blade, grab a towel and carefully pull it off the blade.
Once you have all the pits remove, slice and peel the avocados. Don’t worry it doesn’t have to be perfect, it’s all getting mixed together in a minute. If you find some parts that are “dark” just slice those off, but don’t toss the entire avocado, it’s still good. Now you should have all the avocados in the bowl. Add the garlic, Mexican onion, cilantro and the juice from half of the grapefruit. Mix and press everything against the bowl with a fork. Now add the segments of the other half of the grapefruit and the zest. Mix in a pinch of salt and taste. You must use sea salt, it enhances the flavor of the avocado. At the end, mix in the sliced tomatoes and serve with your favorite chips.
