Rick Bayless' Almond-Grapefruit Guacamole

Heat the oven to 325 degrees. 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 grapefruits 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 supremes). 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 supremes into 1/2inch pieces. Measure 3/4 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 3/4 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 youre ready to serve (best within a couple of hours).

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