CRISPY AVOCADO SLICES

INGREDIENTS
2 large avocados, sliced
Juice of lime (optional)
Salt & Pepper
cup flour of choice
1 egg, lightly beaten
1 cup panko bread crumbs
2 tablespoons oil
Chipotle dipping sauce

INSTRUCTIONS
Pre-heat oven to 400 Degrees F. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.

Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is
optional). Season with salt, pepper. Dredge in flour then dip in egg and coat in panko
breadcrumbs. Be sure the avocado slices are coated very well in the panko.

Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with
cooking spray. This will help the avocado slices crisp in the oven.
bake for 15-20 minutes or until the avocados are golden and crispy. If desired, more oil can be
drizzle while they are baking for additional crispness.
Serve with chipotle dipping sauce or with ranch, ketchup, or your favorite dip!

Dipping sauce

3/4 cup Greek yoghurt

1 tablespoon lime juice

1/2 garlic clove, crushed

1 tablespoon finely chopped coriander

 Avocado with Radish and Carrot and Pickled Onion

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot
ribbons in ice water for 10 minutes to make them curl.

Ingredients

Pickled Onion

small red onion, finely chopped

cup fresh lemon juice

teaspoon kosher salt

Chimichurri

1 garlic clove, finely grated

3 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh tarragon

3 tablespoons olive oil

2 teaspoons fresh lemon juice

Kosher salt

Vegetables and Assembly

2 ripe avocados, thinly sliced

1 medium carrot, peeled, shaved into ribbons with a vegetable peeler

1 breakfast radish, trimmed, very thinly sliced on mandoline

1 red radish, trimmed, very thinly sliced on mandoline

1 tablespoon olive oil

1 teaspoon fresh lemon juice

Smoked or flaky sea salt

 Preparation

Pickled Onion

Combine onion, lemon juice, and salt in a small bowl. Cover and chill until onion is
bright pink, at least 8 hours.

Do Ahead: Onion can be pickled 2 days ahead. Keep chilled.

Chimichurri

Mix garlic, parsley, mint, tarragon, oil, and lemon juice in a small bowl; season
chimichurri with salt.

Vegetables and assembly

Arrange avocado on a platter. Spoon chimichurri over. Drain onions and scatter over
avocado. Toss carrot and radishes with oil and lemon juice in a medium bowl; arrange
over avocado. Sprinkle with sea salt.