Avocado Salad

Name: Avocado Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Latin American, American
Ingredients: 4 avocado ripe; ¼ cup crispy shallot; 325g red onion, thinly sliced; 1cup rice vinegar; 1/4cup mirin; 17g sugar; 7g salt; 1ea thai chili pepper (dried); 300g sour orange juice; 15g aji amarillo; 75g white vinegar; 15g salt; 1cup canola oil; 100g sliced shallots; 4cups frying oil; 4 each scallion greens

4 steps

Prep:30minCook:20min

This little dish is a legend. For anyone who came to my restaurant Little Octopus (may she rest in peace), this dish was an essential. A remix dish from the Cuban restaurants of Miami, this little dish packs some big flavor. You start with a perfectly ripe avocado plus sour orange dressing, topped with pickled red onions and scallion ash. You might lick the bowl, and you would not be the last to do so.

Updated at: Thu, 17 Aug 2023 14:15:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories2720.3 kcal (136%)

Total Fat289.5 g (414%)

Carbs38.8 g (15%)

Sugars20.7 g (23%)

Protein4.9 g (10%)

Sodium2280 mg (114%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4avocado

ripe

¼ cupshallot

crispy

Instructions

Step 1

MAKE PICKLED RED ONIONS Heat all ingredients until a gentle simmer Pour over onions and set overnight.

Step 2

MAKE SOUR ORANGE DRESSING. Puree first four ingredients. Emulsify (on high in the blender) with canola oil.

Step 3

MAKE CRISPY SHALLOTS Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown. Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well.

Step 4

MAKE SCALLION ASH Roast until black. Add to food processor till powered.

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