Eating avocados is a delicious way to improve your skin and your health. They’re a naturally nutrient-dense food. Nutrients found in avocados include vitamin E, vitamin C, lutein and several B vitamins—folate, B6, pantothenic acid, riboflavin and niacin—all of which have been shown to be good for hair and skin.
Firm avocados will ripen in a day or two at room temperature in a brown paper bag on your kitchen counter. An avocado is ready to serve when the skin turns from dark green to nearly black and yields when pressed gently with a thumb. Ripe avocados can be kept in the refrigerator for several days.
This recipe for Avocado and Grapefruit Salad with Warm Mushroom Dressing is an unusual and tasty combination of flavors. The buttery texture of the avocado and the cheese, the citrus bite of the grapefruit slices, and the crunchy tortillas and jicama are highlighted by the beautifully flavored warm mushroom dressing. Best of all, you’ll look great after eating this flavorful dish!
Avocado and Grapefruit Chulapa Salad with Warm Mushroom Dressing
Yield: 4 servings
TIP: To open an avocado, cut lengthwise around the pit; gently twist to separate halves. To remove the pit, place half on a counter and strike with the blade of sharp knife; twist to remove. Scoop out the flesh with a spoon. To prevent prepared avocados from darkening, cover tightly with clear plastic wrap and refrigerate.
4 large flour tortillas (10 inches)
Non-stick cooking oil spray
2 fully ripened avocados, halved, pitted and peeled
4 cups mixed greens
1 large pink or white grapefruit, sectioned and cut into large chunks and (about 1 cup packed) reserved juice
1 cup jicama or 1 Granny Smith apple, peeled, cut in 1/2-inch matchsticks
3 ounces queso fresco or feta cheese, cut in 1/2 -inch cubes (3/4 cup)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 1/4 cups (10 ounces) cleaned and sliced mushrooms (button, portabella, crimini, or preference)
2 tablespoons olive oil
2/3 cup thinly sliced white or purple onion
1 to 2 jalapeños, seeds removed, flesh cut in thin matchsticks
2 tablespoons lime juice
2 teaspoons sugar or stevia
¼ cup chopped cilantro, optional
Preheat oven to 350°F. Coat large baking sheet with non-stick cooking spray. Arrange tortillas on sheet; spray lightly with cooking spray. Bake until crisp and beginning to brown, 6 to 8 minutes; transfer to 4 serving plates. Cut and reserve 12 thin avocado slices; dice remaining avocado. In large bowl, combine mixed greens, grapefruit chunks, jicama, queso fresco or feta and diced avocado, ½ teaspoon of the salt and black pepper, and ¼ teaspoon of the cayenne pepper.
In large skillet over medium-low heat, add the olive oil and heat to medium. Add the mushrooms and the remaining ¼ teaspoon of the cayenne pepper. Cook until softened. Add the onion and jalapeňo; cook until tender. Add lime juice, water, sugar, the remaining ½ teaspoon of the salt and pepper, and the reserved 3 tablespoons grapefruit juice. Bring to a boil, stirring to incorporate the browned bits. Pour mixture over avocado mixture in bowl; toss gently and divide equally onto each tortilla. Garnish each with 3 avocado slices and the chopped cilantro, if desired.
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.” She blogs for Vitacost.com and Momonomics.com on a weekly basis.