You are currently browsing the tag archive for the ‘avocado’ tag.

Based on a recipe from Regina Rae (q.v. for detailed instructions on sectioning the grapefruit; see also my youtube video howto):

  • 2 red grapefruit, sectioned
  • 3 avocados, coarsely chopped
  • juice of 1 lime
  • forkful of mustard
  • 1 clove garlic, minced
  • olive oil
  • freshly ground white pepper to taste

Make dressing by squeezing lime into a measuring cup, and whisking in a little mustard with a fork. Add garlic and white pepper, then add an equal amount of olive oil. Whisk to mix (the mustard will act as an emulsifier to hold the dressing together).

Section the grapefruit and place the slices in a small bowl. Squeeze the juice from the membranes into the bowl. Use a slotted spoon to remove the sections from the juice and place into a larger bowl to mix the salad. Peel & coarsely chop the avocados and toss with the grapefruit juice to retard browning, then add to the grapefruit and toss gently with the dressing.

This dressing is also good with tomatoes and avocados (3 avocados, 1 pint of campari tomatoes, quartered):
Tomato-avocado salad

  • 1 large mackerel fillet (thanks Scott!), cubed (Mahi also works well)
  • Oil for sauteeing
  • 1 avocado, sliced
  • Shredded cabbage
  • corn tortillas
  • Queso blanco, grated
  • Salsa of choice (we used Mrs. Renfro’s Chipotle-Corn

Spice Mix:

  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp. smoked paprika

Toss fish with spice rub and saute over medium heat. (Don’t overcook)

Heat tortillas, and assemble tacos in whatever order you deem appropriate.