An unlikely combination for a guacamole type dip, but trust me when I tell you this is delicious, refreshing and healthy too. It’s my version of an appetizer that I first ate, and fell in love with, at a wonderful restaurant in Dallas called True Food who specialize in dishes that are unique and boast anti inflammatory properties, but most certainly do not lack flavor. I was craving this dip today and as I had some of the main ingredients, thought I’d have a go at making it from memory except their version includes roasted Poblano pepper, cilantro and cojito cheese. As I didn’t have these particular ingredients in my fridge I was not deterred, so instead substituted with feta cheese and left out the roasted pepper and cilantro. It tasted pretty darn good anyway and next time I’ll try making it with everything and will rewrite the recipe. Just for now I wanted to get it down on record so I don’t forget, and share it with you too of course!
Makes approximately 1 ½ cups
1 large leaf curly kale
1 fresh grapefruit (pink) – only half is needed for the recipe
1 green onion, minced (about 2 tablespoons)
2 large avocados
1 tablespoon roasted garlic puree
2 tablespoon crumbled feta cheese
2 – 3 teaspoons honey
Salt and red pepper flakes
1. Remove green leafy part of kale from the stem and wash in cold water. Dry the kale leaf in a salad spinner, or clean dish towel, to remove all water then tear into small pieces over a medium size bowl.
2. With a sharp paring knife, carefully remove the skin and pith from the grapefruit and cut the flesh away from between the segments. Reserve as much juice as possible. Pour half the juice over the kale pieces. Cut half of the grapefruit segments into ½ inch pieces, note: only half a grapefruit is needed for this recipe (enjoy the remaining grapefruit with breakfast!). In a small bowl, add the minced green onion to grapefruit pieces and set aside.
3. Add half a teaspoon of salt to the kale leaves and grapefruit juice, and massage into the leaves for two minutes. The leaves will go a lovely dark green color and wilt. Add the green onion and grapefruit pieces to kale.
4. Halve avocados, remove the stones and using a large spoon remove all the flesh, and place onto a cutting board. Cut the avocado into ½ inch cubes and add to kale and grapefruit mixture.
5. Next add garlic puree, feta, honey, ½ teaspoon and ¼ teaspoon red pepper flakes.
6. Gently mix and combine everything together trying not to break up the avocado too much. Check for seasoning and adjust if necessary, also check you have the right level of sweetness and add a little more honey if required. Place the dip in a shallow bowl and drizzle with a little extra honey. Enjoy with crackers or tortilla chips.