Avocado, Grapefruit, and Chipotle Dressing
Makes 1 3/4 cups (435 mL)
Avocados were known to the Aztecs as the fertility fruit. They contain both soluble and insoluble fibre, and more potassium than bananas. Although naturally high in fat, the fat is mainly monounsaturated. Add more grapefruit or lime juice to the dressing if it’s too thick. The acidity in these juices prevents the avocado from turning brown.
1 medium avocado
2 tablespoons (30 mL) green onion, including white part
1 small clove garlic, chopped
3/4 cup (185 mL) freshly squeezed grapefruit juice
1/4 cup (60 mL) freshly squeezed lime juice
2 tablespoons (30 mL) maple syrup
1/2 teaspoon (2 mL) chopped chipotle pepper
1/4 teaspoon (1 mL) salt
Put the avocado flesh, green onion, garlic, grapefruit juice, lime juice, maple syrup, chipotle, and salt in a blender and blend for 30 seconds or until smooth. Dressing will keep in the refrigerator for 3 to 4 days.
Per 1/4 cup (60 mL): calories: 106, protein: 1 g, fat: 6 g, carbohydrate: 13 g (5 g from sugar), dietary fibre: 2 g, calcium: 18 mg, iron: 1 mg, magnesium: 23 mg, phosphorus: 26 mg, potassium: 346 mg, sodium: 100 mg, zinc: 1 mg, thiamin: 0.1 mg, riboflavin: 0.1 mg, niacin: 1 mg, vitamin B6: 0.1 mg, folate: 32 mcg, pantothenic acid: 0.5 mg, vitamin B12: 0 mcg, vitamin A: 23 mcg, vitamin C: 22 mg, vitamin E: 1 mg, omega-6 fatty acids: 0.8 g, omega-3 fatty acids: 0.1 g
Percentage of calories from protein 4%, fat 49%, carbohydrate 47%
