grapefruit guacamole with toasted tortilla chips
Grapefruit and avocados pair really well together in guacamole. This version is more sweet than spicy, but the fresh bursts of citrus throughout are an unexpected, yet welcome surprise.
Cooking spray, for greasing
2 whole-wheat (or white) tortillas
1 tablespoon canola oil
Kosher salt, to taste
Ground cumin, to taste
1 large Ruby Red grapefruit
3 Hass avocados
2 tablespoons finely diced white onion
1/4 cup chopped fresh cilantro or mint
Freshly ground black pepper, to taste
Tortilla chips, for dipping
- Preheat oven to 400°F. Lightly spray a large baking sheet with cooking spray. Set aside.
- Cut tortillas into wedges or strips (about 1 x 2 inches). Place chips on baking sheet and lightly coat with oil. Sprinkle tops of each with salt and cumin.
- Place in oven and cook for 1-2 minutes until lightly golden brown (but do not walk away, as these will burn very easily). Turn chips over and cook for another 30 seconds to 2 minutes. Remove from oven and cool completely.
- Meanwhile, make guacamole. Using a sharp paring knife, cut away peel and pith from grapefruit. Hold grapefruit over a bowl and cut along membranes, allowing segments to fall into bowl along with juice.
- Remove 1/2 cup segments, squeezing out as much juice as possible, and roughly chop. Place chopped segments in another bowl.
- Cut avocados in half, remove pits, and scoop out flesh. Dice and add to a bowl along with segments. Add onion, about 1/4 cup grapefruit juice, cilantro or mint, and season with salt and pepper. Taste and adjust as desired. Serve with chips.