This week is flying by, y’all!
The sun is almost up enough at 5:00am for me to get in a lighted run before work these days. Sucking all that fresh air into my lungs is such a perfect way to wake up.
My rides to work have needed two jackets in the morning, but not a scarf, and are absolutely sublime on the commute home — the temperatures have been perfection!
And tonight is girl’s night, my favorite!
I’m agonizing over my menu for Father’s Day (Middle-Eastern? Sichuan. American comfort food?) and I’d really like to go meatless. We don’t eat meat at home too often unless we’re entertaining, but I’d like to see us buy even less of it. Hearing Dan Barber’s reading from his new book last week in Portland was so inspiring and also, convicting.
I’m gonna go out on a limb here and say this is the first vegan recipe on my blog, and it would need one minor substitution to even count, but there ya go. Mostly I was trying to give a browning avocado new life as a salad dressing and then started grilling the components. SO good! I would grill everything in the world, if it wasn’t such a pain in the rear to unpack our piece-of-junk grill from its shelf in our “outdoor closet” (crippled apartment interpretation of a garage). Oh these are the days I wish with all my might for a house with a yard!
It’s ok. I get the grill out, I make this dressing, I put it on everything. The citrus flavors really change to a complex bittersweet from grilling, and the charred avocado adds a gentle smokiness to the mix. The finished combination with a little garlicky kick and tons of cilantro is super green and bright, creamy and fresh. Kinda puts a spring in my step.
I made breakfast sandwiches for us with this green goodness slathered on toasted English muffins with fried eggs; I’ve been dressing my salad and pea tips with it every day as you can see here; I’ve been dipping pita chips in it. I can’t stop! And the cilantro and lime makes me think it would be wonderful on some grilled-vegetable tacos. Let’s get grillin! Enjoy!
Grilled citrus and avocado dressing/dipyields about 2 1/4 cups
- 1 lime
- 1 grapefruit
- 1 large lemon
- 1 medium avocado
- 1 medium shallot, roughly chopped
- 2 cloves garlic
- 3 tablespoons honey (swap agave for vegan option)
- 1 1/2 tablespoons good Dijon mustard
- salt and pepper
- 1/3 cup olive oil
- Few handfuls roughly chopped cilantro leaves
Halve citrus and avocado, removing pit. On well-oiled grates, grill the fruit face down on a medium-high heat until beginning to char. (If a mellow, sweet garlic flavor is desired, grill the cloves of garlic in their skins as well.) Allow to cool.
In a blender or food processor, blend shallot until finely minced. With motor running, add garlic and blend until finely minced. Add citrus juices, avocado flesh, honey and Dijon. Blend until smooth. With motor running, drizzle in olive oil. Season to taste with plenty of salt and pepper and add cilantro, pulsing until cilantro is finely chopped.
Dressing will thicken in the fridge (will keep, well-sealed, up to 1 week). If a looser dressing is preferred, add water two tablespoons at a time, whisking to combine.