Go Beyond Guac: 3 Delicious Avocado Recipes
Guacamole is great, but there are some delicious ways to put your beloved avocados to use. Try these three recipes.
May 4, 2016
We would never tell you not to serve guacamole at your Cinco de Mayo celebration (it’s always a hit, after all)—but if you’d like to get a little more creative with those beloved avocados, here are three recipes from our friends at Tasting Table that happen to pair perfectly with a cold margarita.
Source: Tasting Table
Tostadas with Charred Snap Peas and Avocado
- Canola oil, for frying
- 6 corn tortillas
- Kosher salt, to taste
- 3 whole coriander seeds, toasted and lightly crushed
- 2 teaspoons whole cumin seeds, toasted and lightly crushed
- 4 tablespoons olive oil, divided
- 1 cup shelled raw fava beans (about 1 pound in their pods)
- 2 avocados, pitted
- 0.5 cup sour cream
- 3 tablespoons fresh lime juice, divided
- 0.5 pound snap peas (about 3 cups)
- 1 small white onion, finely chopped (about 0.3 cup)
- 0.3 cup cilantro leaves
- 0.5 cup toasted coconut flakes
- 1 teaspoon Aleppo pepper
- Garnish:Coconut flakes, coriander, cumin oil, and Aleppo pepper
Yield: 6 servings
1. Line a sheet tray with two layers of paper towels. Attach a deep-fry thermometer to a large, heavy shallow saucepan. Pour enough oil until it reaches a depth of 1 inch and warm over medium heat until the thermometer reads 360° to 375°. Working in 3 batches, fry the tortillas, turning often, until they are crisp and light golden brown, 1.5 to 2 minutes per batch. Using tongs, transfer the fried tortillas to the lined sheet tray and immediately season with salt while still warm. Set aside.
2. In a small bowl, combine the coriander and cumin with 3 tablespoons of the olive oil and set aside.
3. Prepare a large ice bath. Bring a large pot of salted water to a boil. Add the fava beans and blanch for 1.5 to 2 minutes. Using a slotted spoon, transfer the beans to the prepared ice bath. Drain well and peel. Place them in a medium mixing bowl.
4. Add the avocado, sour cream, 1.5 tablespoons of the lime juice to the fava beans and season generously with salt. Using a potato masher, smash the mixture to a coarse purée. Set aside. Make 2 cups.
5. Working in 2 batches, heat 1.5 teaspoons of the olive oil in a large heavy-bottomed pan, preferably a cast-iron skillet, over medium-high heat. When the oil is beginning to smoke, add half the snap peas and let them sit in the oil until charred on the bottom, then toss. Continue to cook until the snap peas are charred on both sides, 2 to 3 minutes. Repeat with the remaining olive oil and snap peas.
6. Transfer the snap peas to a mixing bowl. Season with salt and toss with the white onions, cilantro and remaining lime juice.
7. Spread the avocado and fava mash onto each tostada. Top with the snap pea mixture and garnish with coconut flakes and a drizzle of the coriander and cumin oil. Sprinkle on a pinch of Aleppo pepper and serve.
Source: Tasting Table
Warm Avocado Tartine with Morel Mushrooms and Pea Salad
- 0.25 pound morels, cleaned, trimmed and sliced into rounds
- 5 tablespoons, plus 1 teaspoon, olive oil, divided
- 2 garlic cloves, 1 smashed, 1 left whole
- 1 teaspoon fresh thyme, finely chopped
- Kosher salt and black pepper, to taste
- 1 avocado, halved and seeded
- 1 tablespoon, plus 1 teaspoon, fresh lemon juice, divided
- Two half-inch slices of whole wheat bread
- 1 cup (about 3 ounces) snap peas, stemmed and thinly sliced at an angle
- 0.5 teaspoon finely grated lemon zest
- 3 tablespoons hazelnuts, roasted and chopped
- 1 tablespoon honey
- Flakey sea salt, to top
- Garnish:Flakey sea salt
Yield: 2 servings
1. In a mixing bowl, toss the mushrooms with 1 tablespoon of the olive oil, the smashed garlic clove and the thyme. Heat a grill pan over medium-high heat and add the mushrooms. Season with salt and pepper and sauté, stirring occasionally, until the mushrooms are tender, 6 to 8 minutes. Remove and discard the garlic.
2. Meanwhile, brush the avocado halves with 1 tablespoon of the olive oil and grill alongside the mushrooms, flesh-side down, until lightly charred, 2 to 3 minutes.
3. Remove the mushrooms and avocado and set aside.
4. Scoop the avocado into a bowl and smash with 1 tablespoon of the lemon juice, 1 tablespoon of the olive oil and salt. Set aside.
5. Using a pastry brush, brush both sides of the bread with 2 tablespoons of the olive oil. Grill until the bread is lightly charred, 2 to 3 minutes on each side. Remove and scrape both sides of the bread with the whole garlic clove. Season with salt.
6. In a small mixing bowl, combine the snap peas, remaining lemon juice, lemon zest and 1 teaspoon of the olive oil. Season with salt and toss.
7. Spread the avocado mash on top of the toast. Top with the morels, pea salad and hazelnuts. Serve the toasts with a drizzle of honey and a sprinkle of flaky sea salt.
Source: Tasting Table
Avocado-Cilantro Frozen Margarita
- 1 ripe avocado, pitted and peeled
- 0.25 cup cilantro
- 1 tablespoon fresh lime juice
- Pinch kosher salt
- 1 cup Patrón Silver
- 0.5 cup fresh lime juice
- 0.5 cup agave nectar simple syrup (equal parts water and agave syrup)
- 0.5 cup avocado purée
- 10-12 ice cubes
- Lime rounds, for garnish
- Garnish:Lime rounds
Yield: 4-6 cocktails
1. Make the avocado purée: In a blender, blend the avocado, cilantro, lime juice and salt until smooth and set aside. Makes 0.5 cup.
2. Make the margarita: In a blender, blend the tequila, lime juice, agave nectar simple syrup, avocado purée and ice cubes until smooth. Transfer to a chilled glass, garnish with a lime round and serve.