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Amazing Avocado Garlic Sauce (for wings & fries).

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Garlic Sauce! Yea, that rich and creamy sauce we so adore in the Caribbean. Drizzled on our chips (fries), to BBQed meats, on fried chicken, to Bake and Shark… shims some may say we can even drink it like a beverage. A while back I shared one of my many versions for Garlic Sauce as part of our annual July’s Month Of Grilling. And (no joke) that recipe is one of the most visited pages on this website. Today we’ll do things a little differently with this version, using Avocado or Zabouca as we say in Trinidad and Tobago to give it another twist in flavor and texture.

You’ll Need…

1 cup mayo
6-8 cloves garlic
1 tablespoon chopped cilantro
1 tablespoon honey + 1 tablespoon Dijon mustard
1/2 tablespoon sugar (optional)
1/2 lemon (juice)
2 tablespoon rice wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 shallot + 1/2 medium Avocado

Note! Should you like your garlic sauce spicy, feel free to add a Scotch Bonnet, Habanero or any of your fav hot peppers. And remember to wash your hands with soap and water after handling such hot peppers.

I’d recommend getting a ‘good’ mayonnaise as it’s the base of the sauce and something terrible… well you know! Should you not want to use mayo, feel free to use Sour Cream or plain Greek Yogurt.

Basically everything mentioned in the ingredient list above goes into a blender (in my case I used my Magic Bullet) and blended to a smooth consistency.

To assist the device you use, I’d recommend giving the cilantro, garlic and shallot a rough chop. Should you have access to Shado Beni (culantro), I’d say use that instead of the cilantro. If you cannot source the shallot, use a small regular onion or 2 scallions (rough chop).

If you find that you’re having issues blending, you can add 1/4 cup of water to help things along. FYI the honey I used was a buckwheat honey, but any honey you have on hand will work just as well.

So simple yet addictively delicious. Taste for salt at the end and adjust.. you’re looking for the perfect balance of garlic, sweetness, and slight tang from the lemon and vinegar. With the avocado added to the mix, it will give you a silky creamy texture.

Keeps well in the fridge for a couple weeks.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Side Dishes

Avocado, Watercress Salad With A Clementine Vinaigrette.

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If you’re looking for a quick and tasty recipe, which also happens to be very healthy, you’ll definitely want to give this one a test-drive. With a few simple ingredients, you can whip this up in under 10 minutes and it’s great on it’s own or paired with grilled meats / fish during the summer months when you’re outdoor having fun on the BBQ. Clementines, mandarins or your favorite oranges will work in making the dressing and you can add a bit of finely diced Caribbean Sunshine (Scotch Bonnet) if you want a little kick to it.

You’ll Need…

2 bunches of watercress (trimmed)
1 medium avocado (ripe)
3 medium clementines (juice)
1/2 teaspoon Dijon Mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 tablespoon red wine vinegar
1 tablespoon honey

Important! If making this recipe gluten free please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Yes the recipe is posted in the vegetarian (it’s vegan too) section, but in the image you’ll see oven roasted chicken.. the salad itself is what matters. Save the hate comments.

In a bowl (or glass jar with a lid), place all the ingredients except the watercress and avocado and whisk. If using a glass jar, shake well. Yea, it’s that simple to make the salad dressing.

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Wash, trim (off the thick stems) the water cress and set in the salad bowl. Then cut, slice and peel the avocado and top the watercress with it.

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Pour on the vinaigrette over the watercress and avocado.. you’re done! You may save back a bit of the dressing so your guests can drizzle on a bit more if they so desire.

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I’m sure you’re probably thinking that you didn’t really need a recipe for this as it’s so simple to put together.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Side Dishes Vegetarian

Avocado Grapefruit Salad

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This vibrant Avocado Grapefruit Salad is a light and refreshing dish that perfectly balances creamy, tart, and spicy Caribbean flavors. Inspired by the abundance of fruit trees in island backyards, this simple recipe brings together ripe avocados, juicy grapefruit, and a subtle kick from bird’s eye pepper. It’s an easy, no-cook option ideal for warm-weather meals or quick lunches, and it’s naturally vegan, gluten-free, and packed with nourishing ingredients. Whether you’re embracing a healthier lifestyle or just looking for something bright and satisfying, this Caribbean-inspired salad is a flavorful way to enjoy the freshness of local produce.

Avocado and grapefruit salad on a plate ready to serve

Ingredient Guide

  • Avocado: Choose ripe avocados for a creamy texture that balances the tartness of grapefruit.
  • Red Onion: Adds a mild sharpness and crunch to the salad.
  • Cilantro: Provides a fresh, herbal note that complements the citrus flavors.
  • Grapefruit: Offers a juicy, tangy sweetness that pairs well with avocado.
  • Sea Salt: Enhances the natural flavors of the ingredients.
  • Black Pepper: Adds a subtle heat and depth to the salad.
  • Bird’s Eye Pepper: Introduces a spicy kick; adjust to taste.

Shopping Made Easy

  • Avocados: Look for avocados that yield slightly to gentle pressure, indicating ripeness.
  • Red Onions: Available in the produce section; choose firm bulbs with dry, papery skins.
  • Cilantro: Look for fresh cilantro in the herb section, selecting vibrant green leaves that are not wilted.
  • Grapefruits: Choose heavy fruits with smooth, firm skins for juiciness.
  • Bird’s Eye Peppers: Available at Caribbean or international markets; can substitute with chili flakes if unavailable.

Cooking Notes from the Kitchen

  • Preventing Avocado Browning: If not serving immediately, drizzle sliced avocado with lemon juice to prevent discoloration.
  • Segmenting Grapefruit: Use a sharp knife to remove the peel and white pith, then cut between the membranes to release segments.
  • Adjusting Heat: Adjust the amount of bird’s eye pepper to suit your preferred spice level.

What makes this salad uniquely Caribbean?

The combination of fresh, tropical ingredients, like avocado and grapefruit, along with the use of bird’s eye pepper, reflects the vibrant flavors typical of Caribbean cuisine.

Can I prepare this salad in advance?

It’s best enjoyed fresh, but you can prepare the components separately and assemble just before serving to maintain freshness and texture.

Are there any substitutions for bird’s eye pepper?

If bird’s eye peppers are unavailable, you can use a small amount of finely chopped chili or a pinch of red pepper flakes as a substitute.

grapefruit salad
Print Recipe

Avocado Grapefruit Salad

Cuisine: Recipe Keys: Gluten Free Quick Meals
Difficulty: Beginner Prep Time 12 mins Total Time 12 mins
Servings: 2

Description

A quick, vegan, gluten-free salad featuring creamy avocado, tangy grapefruit, crisp onion, and a hint of Caribbean heat, accented by the heat of bird’s eye pepper, perfect for a quick, healthy meal.

Ingredients

Instructions

Video

  1. Slice the avocados into wedges. If not serving immediately, drizzle with lemon juice to prevent them from browning.

  2. Thinly slice the red onion and finely chop the cilantro.

  3. Segment the grapefruit, removing all peel and pith, and separate the segments.

  4. On a serving plate, arrange the avocado slices, grapefruit segments, and red onion.

  5. Sprinkle the chopped cilantro and bird’s eye pepper over the salad.

  6. Season with sea salt and black pepper to taste. Serve immediately and enjoy this refreshing Caribbean-inspired salad.

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Gluten Free Sauces & Condiments Vegetarian

Zesty Garlic Avocado Yogurt Dip

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As I’ve indicated in the past, I’m addicted to avocados or zabouca and/or pear, as it’s also known in the Caribbean. However, the variety of avocados grown in the Caribbean is much different than the ones you’d get from California, Mexico, and other Central American countries. Ours are much bigger, have a different texture (less creamy and more cheese-like), and can be stringy at times.

For this recipe I’ll be using a Hass avocado as I love the rich and creamy texture of it.. plus it’s what I have available. I’ve also included this recipe under the Gluten Free category, but do go through each ingredient to ensure it meets with your dietary guidelines if you’re following a gluten-free diet.

You’ll Need…

1 – 1.5 cups Greek yogurt (plain – or your fav yogurt)
1 avocado (ripe)
1 clove garlic
1/4 cup chopped cilantro
1/2 lemon (juice)
pinch sea salt
1/4 scotch bonnet pepper diced finely
fresh ground black pepper
pinch sugar (or honey)

Note: While many natural dairy products are gluten-free, some types of Greek yogurt may have gluten-containing additives. You’ll have to carefully read labels and perhaps even contact the manufacturers to determine which types of Greek yogurt are gluten-free. Your best bet is plain, whole-milk Greek yogurt.

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Deseed and remove the outer skin off the avocado and give it a rough dice. Finely dice the scotch bonnet pepper and try your best to not include any seeds as that’s where the raw heat will be. Remember to wash your hands with soap and water immediately after handling such hot peppers. Give the cilantro and garlic a rough chop as well.

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Place all the ingredients in a food processor or blender and pulse until you have a smooth creamy consistency. The lemon juice will not only give it a lovey citrus finish it will help it maintain it’s lovely colour.  Avocado is notorious for going discolored very fast.

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Store in a glass container and cover with plastic wrap if storing in the fridge. It’s one of those dips which must be eaten asap, but can be made about 2-4 hrs in advance before serving.

In my case ,I had this dip with the fried chicken wings I shared a while back. Note that the crispy chicken wing recipe in NOT gluten free as I used flour as a dusting before frying.

avocado dip in the middle of a pile of chicken wings
Print Recipe

Zesty Garlic Avocado Yogurt Dip

Recipe Keys: Dairy Spicy Vegetarian
Difficulty: Beginner Prep Time 10 mins Total Time 10 mins
Servings: 2

Description

This creamy dip combines ripe avocado, Greek yogurt, fresh herbs, and a hint of Caribbean heat. Ideal with chips, wings, or as a fresh sandwich spread.

Ingredients

Steps

Video
  1. Slice the avocado in half, remove the seed, and scoop out the flesh. Roughly dice it.
  2. Finely dice the garlic and scotch bonnet pepper. Roughly chop the cilantro.

  3. Place avocado, yogurt, garlic, scotch bonnet, cilantro, lemon juice, salt, sugar, and black pepper into a food processor or blender.

  4. Pulse until smooth and creamy. Scrape down the sides as needed to ensure full incorporation.

  1. Taste and adjust the seasoning to your liking. Serve chilled.
    Transfer to a glass container. If storing, cover it with plastic wrap and press it directly onto the dip to prevent oxidation.
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