Avocado Bites Food

SALMON CUCUMBER BITES WITH AVOCADO PEA SMASH

Steps:

• First make the avocado and pea smash. If you are using frozen peas then place in a bowl of hot water for 20 minutes to defrost, drain off any excess water.
• Add the lemon juice, olive oil, crushed garlic, salt and pepper, mash with a fork until the peas are crushed fairy well. Add the avocado and further mash with a fork until the mixture is the consistency you desire. I like mine a little bit lumpy. Taste and add more salt and pepper if desired.
• Cut the cucumber into rounds. Place a spoonful of the avocado and pea smash onto each cucumber round.
• Chop the smoked salmon or pull apart into small pieces. Place a small amount on top of the pea and avocado smash.
• Top each bite with fresh chives and a tiny squeeze of lemon and freshly ground black pepper as desired.
• Keep in the fridge until ready to serve.

AVOCADO BASIL CUCUMBER BITES

Steps:

• Blend avocado, basil, lime juice, garlic, salt, and pepper together in a food processor or blender until smooth.
• Spread avocado mixture onto each cucumber slice and top with tomato slice and yogurt.

AVOCADO BITES

Steps:

• Preheat oven-grill/broiler to high.
• Place corn chips in a single layer on a large baking tray.
• Mash avocado, sour cream, juice, garlic and a pinch of salt in a large bowl until smooth.
• Spoon avocado mixture onto each corn chip and sprinkle with cheese.
• Place under grill/broiler and cook for 2 minutes or until cheese melts, serve immediately.

FRIED AVOCADO BITES

Steps:

• Special equipment: a deep-fry thermometer
• Line a small rimmed baking sheet with parchment. Score the flesh of each avocado half to the skin with 2 lengthwise and 3 crosswise cuts, to make 12 chunks per half. Ease the chunks out of the skins with a large spoon, and spread them in an even layer on the prepared baking sheet. Sprinkle with 1/2 teaspoon salt, and freeze for 1 hour.
• Meanwhile, make the dipping sauce: Whisk together the lime juice, sugar, fish sauce and chili garlic paste in a small bowl until the sugar is dissolved; set aside.
• Fill a large, heavy-bottomed pot or a Dutch oven with about 1 1/2 inches of oil. Attach a deep-fry thermometer, and bring to 360 degrees F over medium heat.
• Whisk together the seltzer, flour, egg and 1/4 teaspoon salt in a medium bowl until smooth. Submerge half the avocado chunks in the batter. Scoop them out with a slotted spoon, letting excess batter drip back into the bowl, and add them to the hot oil, being careful not to splash. Fry the avocado chunks, turning frequently, until deeply golden brown, about 4 minutes. Transfer them to a paper towel-lined plate, and sprinkle right away with some salt. Bring the oil temperature back up to 360 degrees F. Repeat with the remaining avocado chunks. Transfer all the chunks to a serving plate, and garnish with cilantro leaves. Serve immediately with the dipping sauce.
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AVOCADO CHICKEN BITES

Steps:

• Combine the ingredients for the chicken shell and spoon mixture into a mini muffin pan (makes 24). Press down in the center of each cup and mold the chicken into a mini bowl.
• Bake at 350 for 25 to 30 minutes.
• While chicken is baking, combine the ingredients for the filling.
• After the chicken is baked and slightly cooled fill each one with the avocado mixture and garnish with a slice of tomato and cilantro leaf.