Grapefruit & Avocado Kale Salad (AIP)

I had intended to share this recipe back in December, but alas that never happened, due in part to some unexpected circumstances like the video card on my computer dying right in the middle of working on this post & some further health flare ups & the loss of a family member. I’m trying to get back to “normal” life, catching up with the recipes & posts I’d previously planned on sharing, such as this salad.

It’s a bit cliche to share a salad in January, I know, but whether or not you’re trying to make more health conscious decisions, this salad combination is delicious, easy & really good for you. It is one of my all-time favorites, even from my pre-AIP days. While I’ve been known to eat this salad any time of the year, it’s especially good when citrus fruits are in season. Once the organic Texas ruby red grapefruits began appearing in the grocery stores in late November, this salad has been in heavy rotation.  We’ll eat it as a side to a more main course item, or I’ll top it with some seared ahi tuna (or even wild-caught canned tuna) and it becomes the main course on it’s own.  If I don’t have kale on hand, I’ve also used arugula or spring mix instead, but I do like how sturdy the kale is & how it provides a little extra crunch.  

Also, don’t skimp on the grapefruit vinaigrette. It’s a refreshing dressing that not only ensures all the residual grapefruit juice/pulp gets utilized, but also breaks out of the realm of my “regular” vinaigrettes (such as red wine vinegar or balsamic vinegar).

Grapefruit & Avocado Kale Salad
serves 2

3 heaping cups of chopped Kale, ribs removed (or substitute other greens like Arugula)
3 Tbl Grapefruit Vinaigrette, recipe follows
Sea Salt, to taste
1 Avocado, sliced
1 grapefruit, sectioned, reserving the remaining juice (for a tutorial, see this Steller Story I created)

1.  In a large bowl, toss together the kale with the vinaigrette, “massaging” the dressing into the kale until well coated. 
2. Top with sliced avocado & grapefruit sections. 
3. Taste & adjust salt, as needed. 
4. Serve immediately, or cover & refrigerate to serve later. Note: wait to slice/add avocado if not serving the salad immediately. 

Grapefruit Vinaigrette
1/4 c Grapefruit Juice, squeezed from the juice left after sectioning the grapefruit (see above)
1/4 c Avocado Oil (or substitute Olive Oil)
2 tsp chopped shallot (approximately 6 g by weight)
1/4 tsp Sea Salt

1. Combine all the ingredients in a glass measuring cup or high speed blender. Blend together, either using an immersion blender or the high speed blender. 
2. Use in the grapefruit & avocado salad. Place any leftovers into a glass mason jar, cover & store in the refrigerator. Shake before serving. 

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Simple Guac (AIP)

Sharing a recipe for homemade guacamole seems a bit “simple” to me, but this particular guac concoction has become such a staple in my Autoimmune Protocol (AIP) life, that I feel like I *need* to share it.  I make it/consume it multiple times a week, if not daily! 

I love guacamole, but most conventional recipes have nightshade ingredients, like tomatoes or peppers in them, or they include onion (which I don’t mind during the initial eating, but I detest tasting onions for hours post-eating). I’ve discovered that if I’m going to eat guac around here, especially given my proximity to the US/Mexico border & the regional love of all things nightshade & corn, it’s best to make my own to avoid any possibility of cross-contamination.

This simple guac works not just as a snack & dip, but also as a pseudo-condiment. Some of my favorite uses include eating it on grass-fed burgers, or with grilled chicken sausages. Or I often dip plantain chips or cucumber slices into it.  I customize the exact components of the guac, based on what we have on hand. Avocados are a staple in our fridge. Either lemon juice or lime juice works. Cilantro is optional (depending on if I can find some good quality herbs or not). Salt and garlic powder are a must.

Simple Guacamole (AIP) 
Serves 1
**Can be easily scaled up**

1 medium Avocado, ripe
1 tsp Lime Juice (or substitute lemon)
1/8 tsp Garlic Powder
1/8 tsp Sea Salt
1 tsp Chopped Cilantro (optional)

1.  Cut the avocado in half & gently remove the pit. Score the avocado halves & use a spoon to scoop out the flesh into a medium mixing bowl. 
2. Use a fork to roughly mash the avocado. Add the citrus juice, garlic, and sea salt. Continue mashing until the desired consistency is reached--I personally prefer to keep it a bit more chunky if I’m eating it with burgers, but a little more mashed if eaten as a dip. Taste & adjust seasonings as necessary. 
3. Serve immediately, or place plastic film directly on the surface of the guac & refrigerate until ready to serve.     

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Carob Avocado Mousse (AIP)

When thinking about avocados, most peoples’ minds go immediately to guacamole or salads. But lately I’ve been reconsidering the uses for avocados, specifically when it comes to desserts. 

 The avocado’s flavor is somewhat ambivalent--it can be used in savory applications, as well as in sweet. It plays off of the flavors of items used with it. Mash avocado with some salt, lemon/lime juice & garlic powder, creating a simple guacamole (which also happens to be one of my staple items these days) Or, blend the avocado with honey, coconut milk & carob/cocoa powder, creating a luscious, “healthier” dessert. Both items (or really any avocado item) can be a little on the rich side, so portions might be smaller than you’d normally think. But due to the higher fat content, you’ll feel more satisfied even with eating less.

Using carob is not something I’ve explored until recently. I’m still following my doctor suggested detox diet, which is basically a more extreme version of the Autoimmune Protocol (commonly referred to as AIP). Both my doctor-suggested-diet and AIP put chocolate on the "avoid" list, hence, no cocoa powder. Enter carob powder, a great alternative to chocolate & cocoa powder. It doesn’t taste *exactly* the same as chocolate--my husband likes to say it has more of a roasted peanut taste--but when you can’t have the original, you settle for the next best substitution.

 The slightly nutty carob paired with the creamy avocado, sweetened with a touch of honey (which I recently had the ok from my doctor to add small amounts into my diet! yay!), and lightened with a little coconut milk to make it a bit more pudding/mousse-like.  A perfect little treat to satisfy my sweet tooth, while still staying within my dietary guidelines & ensuring I won’t regret eating it later.

Carob Avocado Mousse

makes approximately 4 servings 

2 Organic Avocados, ripe but not brown (mine weighed 10.5 oz / 207 g, without pits & skin)

2 Tbl (42 g) Organic Honey (local preferred) 

5 Tbl (30 g) Carob Powder (could sub cocoa powder, if preferred) 

3/4 c (186 g) Organic Coconut Milk Beverage 

1. Place all ingredients into a high speed blender or food processor.
2. Blend on high speed until everything is combined, scraping the sides as necessary. 
3. Portion into cups & refrigerate a couple hours before serving. 

Notes: 

• If you're not following an Autoimmune Protocol, feel free to substitute cocoa powder instead of the carob. The carob will give the mousse a slightly more toasted flavor. 
• The mousse can be frozen for a delicious frozen treat 

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