Sometimes, despite best intentions, even the most excessive produce consumer winds up with an extra avocado. More often than not, there is also some extra cilantro and green onion to be had. (Seriously, have you EVER used a whole bunch of cilantro or green onions for a recipe? Have you?) And on the rare occasion you don’t just tip the Tup-faux-ware container with residual pineapple or melon juice over into your mouth and slurp it up, you might choose to utilize it for a loftier purpose. [Oh, who am kidding? I totally ended up drinking that and exchanging Lindt truffles for a cup of my roommate's bottled stuff. ]
Put them all together, and what do you get? Pineapple Cila-vocado Dip!
*New word. Love it. I’m sure Alex didn’t have a clue of the avocado consuming beast she would unleash when she brought the original to my Blog Day Brunch in March.
But we can all thank her later. Pineapple Cil-avocado Dressing/Dip
1 cup mashed avocado (2 small avocados)
1 cup pineapple juice
1/2 cup fresh cilantro
1/4 cup apple cider vinegar
1/4-1/2 tsp. salt
1/4 tsp. crushed red pepper (optional)
Combine all ingredients in a blender. Process until smooth. Enjoy!
Tastes great with veggies...and even better with chips.
What to do with the leftover cilantro and green onions from this recipe? [I can't talk about the inevitability of it and NOT give you a suggestion, right?] Combine them with some shredded cabbage, salt, and a healthy squeeze of lime juice for a fresh side for spring or summer supper. [And if you want to get crazy and creamy, mix some of the dressing you just made into it!] Which usually means something grilled, right? [Or, if you are vegan, perhaps a chorizo seitan and pepper saute?]
...the creamy, mayo-free version I mentioned above...
Of course, as is my way , I tend to just slop it in the middle of a Big Friendly Salad.