Almond-Grapefruit Guacamole

By Rick Bayless · On Jan 07, 2013

Cook’s Note: I’ve made this guacamole with and without the almond butter, and while it’s really tasty without, the almond butter infuses every bite with a rich nuttiness that I love.

Ideas for Serving: This is an impressive chip-dip guacamole for winter, when both avocados and grapefruit are at their peak. Its citrusy lightness goes well with raw vegetable “chips”—think jícama, sunchoke, small Japanese white turnip. But don’t overlook this guacamole as part of a light entrée or first course: spoon the guacamole into leaves of endive, romaine hearts or Little Gem lettuce. Recipe from Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless.

Makes: about 3 cups

1 ounce (about 1/3 cup) sliced almonds
1 small grapefruit (preferably pink)
3 ripe medium-large avocados
2 tablespoons almond butter
½ medium white onion, chopped into pieces no larger than ¼ inch (1/3 cup)
1 fresh serrano or small jalapeño, stemmed, seeded if you wish and finely chopped
2 tablespoons chopped fresh herb—like cilantro, parsley, basil,
mint or even lemon balm or lemon verbena, if you can lay your hands on it
Salt

Heat the oven to 325 degrees F.. Spread the sliced almonds onto a baking sheet, slide into the oven and bake until lightly golden and aromatic, about 10 minutes. Cool.

Stand the grapefruit on a cutting board, stem end up. With a sharp knife, cut off the rind (colored zest and white pith) and top layer of membrane, exposing the grapefruit flesh. (I find it easiest to cut from top to bottom, following the curve of the fruit.) The membrane that separates the segments will be clearly visible as thin white lines running from the grapefruit’s top to bottom.

Working over a bowl, holding the grapefruit in one hand, cut toward the center along either side of each membrane, releasing membraneless segments (aka suprêmes). When all the segments have been removed, squeeze the juice from what remains of the grapefruit into the bowl. You need about 3 tablespoons to season the guacamole. Chop or break the grapefruit suprêmes into ½-inch pieces. Measure ¾ cup.

Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side of each avocado. Remove the pit, then scoop the flesh from each half into a large bowl. Measure in the almond butter. With an old-fashioned potato masher, a large fork or the back of a large spoon, coarsely mash the avocado and almond butter together.

Scoop the chopped onion into a strainer, rinse it under cold water, shake off the excess and add it to the avocado. Add the ¾ cup grapefruit segments, the 3 tablespoons grapefruit juice, the chopped chile and fresh herb and half of the toasted sliced almonds. Stir to combine, taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until you’re ready to serve (best within a couple of hours).

When you’re ready for the guacamole, scoop it into a serving dish and sprinkle with the remaining toasted almonds.

Reprinted from Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless. Copyright 2012 by Rick Bayless and Deanna Groen Bayless. Photographs, 2012 by Paul Elledge. With the permission of the publisher, W.W. Norton & Company, Inc. All rights reserved.