Variations on a Theme: Avocados Three Ways

June 22, 2015

Remember discovering that avocados could be more than the main ingredient in guac? From there, the revelations rolled in: sea-salt-sprinkled toast toppings, to-perfection pesto and creamy, dreamy dressings. Now that avocados are back in season, we challenged ourselves to find them a few new and intriguing plate-mates with which to celebrate their enduring versatilityincluding a couple options for our vegan friends. Looks like our love is here to stay.

WHAT YOU’LL NEEDfor the dressing

3 sheets nori

2 cups cooked chickpeas

1 ½ cups lemon juice

½ cup tahini

¼ cup soy sauce

1 clove peeled garlic, whole

1 tablespoon ground mustard

1 tablespoon black pepper

for the salad

Bread for croutons

Olive oil

Salt and pepper

1 head red leaf lettuce

1 cup caesar dressing

1 avocado

Finely shaved fennel

2 tomatoes, sliced

½ cup shaved Daiya vegan cheese (optional)

½ cup fingerling potatoes, roasted until tender (optional)

HOW TO MAKE ITBlend dressing ingredients in a blender. Dice bread for croutons and toss with oil, salt and pepper. Toast until crisp at 325 degrees.Cut lettuce in half, season with salt, pepper and oil, grill lightly. Toss lettuce with dressing and all other ingredients.

WHAT YOU’LL NEEDCiabatta or other crusty bread

2 cups ricotta and 2 tablespoons maple syrup, mixed

4 ounces thinly sliced prosciutto, cut into small pieces

Easter egg radish, thinly sliced

2 avocados

Sea salt

HOW TO MAKE ITSlice bread and lightly toast. Spread with ricotta-maple mixture and top with prosciutto and radish. Layer on finely sliced avocado and top with sea salt to taste.

WHAT YOU’LL NEED2 tablespoons goji berries

2 tablespoons slivered almonds

1 tablespoon soy oil

¼ cup sorghum

1 head kale, stems removed and sliced thin

¼ cup extra virgin olive oil

¼ cup fresh lemon juice

1 tablespoon chopped fresh tarragon

Salt and pepper to taste

2 large avocados, sliced and peeled

HOW TO MAKE ITPreheat oven to 350. Soak goji berries for 10 minutes in warm water. Discard liquid and set aside. Toast slivered almonds for 5 minutes and set aside. Heat a saucepan over high heat, adding soy oil. Add sorghum and cover with lid. Shake until sorghum has popped. Remove from heat.Mix kale, olive oil, lemon, tarragon, almonds, salt and pepper. Lightly massage kale to soften. Add avocado, mix, taste to adjust seasonings and top with sorghum to serve.

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