Avocado Shrimp Salad Food

AVOCADO TOAST THREE WAYS

Steps:

• For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.
• For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.
• Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.
• Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.
• For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
• Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.
• For the Fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
• Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.

AVOCADO HUMMUS BOWL

Steps:

• Combine the chickpeas and 2 tablespoons of the reserved liquid from the can in a food processor. Add half of the avocado, the tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 3/4 teaspoon salt and a few grinds of pepper and process until mostly smooth, scraping down the bowl occasionally. Add 2 to 3 ice cubes and process until fluffy and smooth, adding 1 to 2 more tablespoons chickpea liquid if the hummus is too thick. Season with salt and pepper and add 1 more tablespoon lemon juice to taste, if needed.
• Combine the carrots, cucumber, radishes and microgreens in a medium bowl. Drizzle with the remaining 1 teaspoon each lemon juice and olive oil and season with salt and pepper; toss gently.
• Divide the hummus among shallow bowls, using the back of a spoon to make space for the vegetables. Add the vegetables to the bowls, then thinly slice the remaining avocado half and add to the bowls. Sprinkle the vegetables with the everything seasoning and a pinch of salt. Drizzle with more olive oil and serve with bread.

AVOCADO FRIES

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the flour and ranch mix in a shallow dish. Whisk the eggs in another shallow dish. Stir together the panko, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow dish.
• Cut the avocados in half and remove the pits. Cut each half in half again and remove the peel. Cut the quarters into thirds. (Each avocado will have 12 slices.)
• Working one at a time, dredge the avocado slices in the flour mixture, followed by the eggs and then the panko. Place on the prepared baking sheet. Coat the avocado slices with cooking spray and bake, turning halfway through and coating with more cooking spray, until golden brown, 16 to 18 minutes.
• Meanwhile, stir together the sour cream, mayonnaise, garlic powder, lime zest, lime juice and cilantro in a small bowl. Season with salt and pepper. Serve the sauce with the avocado fries.

SOFT SCRAMBLED EGGS WITH AVOCADO

Steps:

• Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and a little chopped fresh chive.

AVOCADO TOASTS

Steps:

• Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.
• Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.

AVOCADO TOAST WITH SMOKED SALMON

Steps:

• Halve, pit and scoop the avocado out into a shallow bowl. Mash with a fork until chunky. Season with salt and pepper.
• Toast the bread. Lightly rub each slice with the cut side of the garlic clove and then brush each slice with some oil.
• Divide and spread the mashed avocado evenly among the toasts. Lay a piece of smoked salmon over the avocado. Top with a pinch of flaky sea salt, a few grinds of pepper and some dill. Serve with lemon wedges on the side.