appetizers & sides
VEGAN CARPACCIO
Carpaccio was first on a menu at Harry’s Bar in Venice, Italy, and named after the painter Vittore Carpaccio, whose Renaissance paintings featured the same rich red color of his foodie namesake. That dish was a simple serving of thinly sliced, raw beef with a dressing of lemon, olive oil, and Parmesan. This carpaccio has many more ingredients than the original but still shares those same rich Renaissance colors.
MAKES 4 SERVINGS
8 thin slices red onion
1 medium red bell pepper
1 avocado, cut into 8 slices
½ small serrano pepper or jalapeño, thinly cut into rounds
1 (4-inch) piece English cucumber, peeled
1 (3-inch) piece heart of palm
About 6 cherry tomatoes, halved
¼ cup sweet corn
About 1 tablespoon avocado oil or extra-virgin olive oil
About 1 tablespoon freshly squeezed lime juice
10 to 15 fresh cilantro leaves, lightly chopped
Microgreens, for garnish
Flakey sea salt and freshly ground black pepper
• Preheat the broiler to high.
• In a small bowl of cold water, place the onion slices. Set aside.
• Cut the bell pepper in half, remove the seeds and pith, and place the halves cut side down on a baking sheet. Broil the bell pepper on high until the skins have blistered and are somewhat blackened, 8 to 10 minutes, checking frequently. Remove the baking sheet from the oven, and allow the bell pepper to cool before removing the blackened skins. Slice each peeled pepper into four pieces, and place them on a serving plate (or two pieces each on four plates).
• Place the avocado slices on top of the pepper slices. Using a vegetable peeler, peel the cucumber and heart of palm into long, thin strips. Spread the strips around the serving plate or divide them among four individual plates, and then top them with the tomatoes and corn. Drain the red onion, and spread it on top.
• Drizzle the vegetables with the oil, and squeeze the lime juice over the top. Sprinkle them with the cilantro, microgreens, salt, and pepper, and serve immediately.
CEVICHE NIKKEI
Nikkei cuisine is the fusion of Japanese dishes with the techniques and ingredients of Peru. This simple ceviche recipe continues that tradition with a touch of ponzu, nori, and avocado.
MAKES 2 TO 3 SERVINGS
For the marinade:
¼ cup freshly squeezed lime juice (from about 2 medium to large limes)
1 clove garlic
1 (1-inch) piece fresh ginger, peeled
½ medium serrano pepper, seeded and finely chopped
2 teaspoon ponzu
1 teaspoon mirin
½ small sweet potato (about ½ pound)
2 thin slices red onion
¼ to ½ pound previously frozen sea bass or other semi-firm white ocean fish, cut into bite-size pieces
Pinch of sea salt
½ avocado, cut into bite-size cubes
1 sheet nori, cut into ¼-inch strips
• To make the marinade, in a small bowl, put the lime juice, garlic, ginger, pepper, ponzu, and mirin. Cover and refrigerate until needed or up to overnight.
• In a medium pot over high heat, bring about 3 cups of water to a boil with a pinch of salt. Boil the sweet potato until you can easily pierce it with a fork, 20 to 30 minutes. Remove the sweet potato from the water, and allow it to cool to room temperature, about 15 minutes. Cut the cooled potato in half lengthwise and then into bite-size pieces.
• In small bowl filled with ice water, soak the onion slices for 10 minutes.
• In a medium bowl, place the sea bass and sprinkle it with the salt. Stir to coat, and let it sit for 2 minutes. Remove the garlic and ginger from the marinade, and pour the mixture over the fish. Let it sit until the fish is opaque, 2 minutes more.
• Drain the water from the onion, and dry on a paper towel. In a new medium bowl, add the onion, avocado, sweet potato, and sea bass, and mix gently. Garnish it with the nori, and serve immediately.
FRESH SALAD ROLLS
Once you get the knack for rolling up these fresh salad rolls, you’ll want to skip those prepackaged versions that tend to dry out. I love freshly cooked (but cooled) shrimp in my salad rolls, but there’s plenty to fill up these rolls without them.
MAKES 5 ROLLS
2 tablespoons freshly squeezed lime juice (from about 1 lime)
2 tablespoons rice wine vinegar
1 teaspoon sugar
1 teaspoon fish sauce
¼ teaspoon sea salt
1 medium carrot, peeled and cut into 5 matchsticks
3 ounces rice vermicelli noodles
5 (8½-inch) rice paper sheets
5 medium butter lettuce leaves
1 small cucumber, peeled and cut into 5 wedges
5 stems fresh cilantro
¾ cup bean sprouts
½ avocado, cut into 5 wedges
10 cooked shrimp, peeled and deveined (optional)
¼ cup chopped roasted peanuts (optional)
For the peanut dipping sauce:
¼ cup crunchy or creamy peanut butter
¼ cup water
2 tablespoons soy sauce
1 tablespoon brown sugar
Sriracha
• In a medium bowl, mix together the lime juice, vinegar, sugar, fish sauce, and salt.
• In a medium pot over high heat, bring about 3 cups of water to a boil. Blanch the carrots for 1 minute, remove them from the water, and place them in the lime juice mixture. Set aside.
• In a medium bowl, put the noodles and pour the water you used for the carrots over the noodles. Let it sit for 2 minutes, and then drain. Set the noodles aside.
• To assemble the rolls, fill a large bowl with warm water. To make each roll, dip one rice paper sheet into the water. Use a towel to slightly dry the sheet, and then lay the sheet flat on your working surface. Place one of the lettuce leaves just off center, and top it with one-fifth of the noodles, a carrot, a cucumber wedge, a stem of cilantro, a small handful of bean sprouts, and an avocado wedge. Top it with the shrimp and sprinkle it with some peanuts.
• Fold the bottom of the rice paper up over the filling, and then fold in from the sides. Begin rolling it up tightly from the bottom to the top. Press the edges to seal. Set the roll on a plate and cover it with a damp towel while you repeat with the remaining rice paper sheets. If you aren’t eating the rolls immediately, wrap them individually in plastic wrap, and refrigerate for up to 1 day.
• Serve these rolls with a peanut dipping sauce.
• To make the dipping sauce, mix together the peanut butter, water, soy sauce, and brown sugar. Add sriracha to taste for a bit of a kick.
SPINACH AVOCADO PHYLLO ROLLS
Because the avocado is hidden away within layers of phyllo, it’s protected from the heat and won’t get bitter like some cooked avocados…it just gets slightly warm and unbelievably creamy. Try them with a little bit of Avocado Chutney.
MAKES 4 SERVINGS
½ avocado, cut into quarters lengthwise
2 ounces firm feta
2 tablespoons avocado oil or melted unsalted butter, plus more for brushing the dough
4 (8-by-10-inch) sheets of phyllo dough
1 cup packed baby spinach
• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Cut the feta into four pieces, approximately ½ inch wide and 3 inches long.
• Lay a piece of the phyllo dough on a flat working surface, short side facing you. Fold it in half to create a 4-by-10-inch rectangle. Brush with the avocado oil. (Make sure to keep the other phyllo pieces covered before using.)
• Place a quarter of the spinach, one piece of avocado, and one piece of feta toward the bottom of the phyllo, and roll the phyllo over the filling, continuing to roll it until you reach the end. Gently pinch the ends to seal, and place the rolls on the prepared baking sheet. Repeat with the remaining ingredients.
• Brush the top of each roll with a bit more oil, and then bake the rolls until golden, about 15 to 20 minutes. Let the rolls cool for 5 minutes and serve warm.
AVO DEVILED EGGS
Deviled eggs may be a 1950s classic, but they can be traced way back to Ancient Rome, where peppery egg yolks were stuffed back into their cooked white. This mayo-free, avocado-stuffed egg takes a note from those spicy stuffed eggs of old by adding a little jalapeño. Of course, you can also use avocado in your favorite traditional deviled egg recipe; simply replace the mayo with avocado. Both are delicious!
MAKES 1 DOZEN DEVILED EGG HALVES
6 large eggs
½ cup smashed avocado, fresh or frozen and defrosted (see this page)
2 tablespoons avocado oil or olive oil
2 teaspoons apple cider vinegar
¼ teaspoon Dijon or yellow mustard
1 tablespoon seeded and chopped jalapeño
1 tablespoon chopped fresh cilantro
Sea salt
Smoked paprika, for garnish
• In the bottom of a medium pot, place the eggs and cover them with 2 inches of cold water. Bring the pot to a boil. Remove the pan from the heat, and let the eggs sit in the water for 10 minutes. Remove the eggs from the water, let the them cool, and then peel them. Slice each egg in half lengthwise, remove the yolks, and place the yolks into the bowl of a food processor. Set the whites cut side up on a serving plate.
• Add the avocado, oil, vinegar, and mustard to food processor with the egg yolks, and pulse until smooth. Add in the jalapeño and cilantro and pulse twice. Season with salt to taste.
• Scoop 1 tablespoon of the yolk mixture into each egg white half. Dust them with the paprika and serve immediately, or store the eggs, covered, in the refrigerator up to overnight.
MUSHY AVO PEAS
I grew up eating peas from a can. They were more gray than green and tasted like nothing. I was not happy when they showed up on my plate. I would have been a lot more excited about these sweet and creamy mushy avo peas (even with my youthful aversion to avocado). Try serving them along side the Fish and Avo Chips!
MAKES 4 SERVINGS
1 tablespoon avocado oil or unsalted butter
1 tablespoon chopped yellow onion
2 cups sweet peas
5 fresh mint leaves, finely chopped
2 tablespoons water
1 avocado, fresh or frozen and defrosted (see this page)
1 tablespoon freshly squeezed lemon juice
Sea salt
• In a heavy-bottomed pot over low heat, heat the oil and onion until the onion softens, about 10 minutes. Add the peas, mint, and water, and stir. Increase the heat to medium, and cook for 10 minutes more. Remove the pot from the heat.
• In the bowl of a food processor, add the avocado, lemon juice, and half of the cooked peas, and process until the mixture is smooth. Add the remaining peas, and pulse to just combine.
• Add salt to taste, and return the pea mixture to the pot. Rewarm the peas over low heat, and then serve immediately.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
BITE-SIZE AVOCADO & SALMON TARTS
Making puff pastry shells from frozen puff pastry is a lot more work than it’s worth, so I recommend just starting with the frozen shells in the first place. Then, it’s just a quick bake and stuff for these bite-size tart spins on a California roll.
MAKES 1 DOZEN TARTS
12 puff pastry shells
About 2 tablespoons Kewpie Avocado Mayo (see tip)
12 (1-inch) squares smoked salmon lox
½ avocado, thinly sliced
1 small cucumber, peeled and diced
1 teaspoon chopped chives
• Bake the shells until golden according to the manufacturer’s instructions. Cool the shells completely on a wire rack.
• Once they have cooled, top each shell with a smear of the mayo, a piece of the smoked salmon, a few avocado slices, cucumber, and chives. Serve immediately.
GRILLED OYSTERS
Although I usually prefer to slurp my oysters raw, I’m addicted to these lightly grilled, slightly spicy treats. Great meaty oysters, like the Pacific oyster, are essential.
MAKES 1 DOZEN OYSTERS
¼ cup finely grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
12 fresh oysters on the half shell
½ avocado, finely diced
1 teaspoon chopped chives
1 teaspoon freshly squeezed lemon juice
• Preheat the grill to 450 degrees F.
• In a small bowl, place the Parmesan, parsley, Worcestershire, and hot sauce and stir to combine.
• Top each of the opened oysters with a spoonful of the Parmesan mixture. Grill the oysters, uncovered, until the edges of the oysters begin to curl, about 7 minutes.
• In a small bowl, stir together the avocado, chives, and lemon juice until combined. Remove the oysters from the grill and top with the avocado mixture. Serve immediately.
PAN CON AGUACATE
You may be familiar with pan con tomate, the toasty bread smeared with crushed tomatoes that just start to seep into the bread. It’s completely addictive. And so is this version, with avocado taking the place of the tomato. These toasts are velvety, with a nice brightness from the boquerónes.
MAKES 6 SLICES
1 (6-inch) piece baguette, cut on an angle into 6 slices
1 avocado
2 tablespoons avocado oil or extra-virgin olive oil, divided
1 clove garlic
2 boquerónes, finely chopped (optional)
Smoked sea salt
• Preheat the oven to 500 degrees F.
• Place the baguette slices on a baking sheet and toast until golden brown, about 5 minutes.
• While the bread is toasting, grate the avocado with a cheese grater into a small bowl. Gently mix the avocado with 1 tablespoon of the oil.
• Remove the baking sheet from the oven, then rub the toasts with the clove of garlic and drizzle them with the remaining 1 tablespoon oil. Divide the boquerónes between the toasts, spread the grated avocado on top, then sprinkle them with the salt to taste. Serve immediately.
CALIFORNIA ONION AVO
It’s rumored that French onion dip, or California Dip, was originally developed as a marketing ploy to sell more Lipton Onion Soup Mix. With a nod to that original recipe, the addition of avocado makes this dip even more Californian.
MAKES 4 SERVINGS
1 tablespoon avocado oil or extra-virgin olive oil
1½ cups sliced yellow onion
Kosher salt
1 avocado, halved lengthwise (peel reserved for serving)
½ cup sour cream or unsweetened yogurt
Pita chips, for serving
• In a medium skillet over medium-low heat, heat the oil and then add the onion and salt. Slowly cook the onion until it caramelizes, about 20 minutes. Remove the pan from the heat and let the onion cool to room temperature.
• In the bowl of a food processor, place the avocado, sour cream, and caramelized onions, and puree until mostly smooth. Season with salt to taste.
• Return the mixture to the avocado peel, and serve with pita chips, or cover well and refrigerate up to overnight.
LABNEH STUFFED AVOCADO
This combination of avocado, labneh, and dukkah also makes a great Mediterranean-inspired dip served with pita chips. Just mash the labneh and oil into the avocado and then sprinkle with the dukkah to serve.
MAKES 1 SERVING
1 avocado
2 tablespoons Labneh (recipe follows)
About 2 teaspoons avocado oil or extra-virgin olive oil
1 teaspoon Dukkah (recipe follows)
• Slice your avocado in half lengthwise, and gently remove the pit. Slice the flesh of the avocado into cubes, leaving it in the peel. Place about 1 tablespoon of the labneh in the center of each avocado half, and then drizzle them with the oil. Sprinkle the labneh with the dukkah, and serve immediately.
labneh
Labneh is an easy-to-make and incredibly delicious fresh, homemade yogurt cheese. Although you need to start the cheese the day before, there’s hardly any active prep time involved. This recipe makes extra yogurt cheese that is delicious spread on toast or used as a dip for fresh veggies or chips. Leave out the garlic if you want to use any extra labneh as a spread with a fruity jam.
MAKES ABOUT 1 CUP LABNEH
1 cup unsweetened, full-fat Greek yogurt
¼ cup avocado oil or extra-virgin olive oil
¼ teaspoon kosher salt
Pinch of freshly ground black pepper
1 clove garlic, minced (optional)
• In a medium bowl, mix together the yogurt, oil, salt, and pepper, and add the garlic. Double line a fine-mesh strainer with cheesecloth, leaving extra cheesecloth overhanging the sides of the strainer, and place the strainer over a medium bowl. Pour the yogurt mixture on top of the cheesecloth. Pick up the cheesecloth edges, and bundle them together to cover the top of the yogurt. Set aside at room temperature for at least 24, and up to 48, hours, checking occasionally to ensure that the bottom of the strainer is not hanging in any strained liquid (dump out the bowl if it is).
• Remove the labneh from the cheesecloth, place it in an airtight container, and refrigerate for up to a week.
dukkah
This traditional Egyptian spice-and-nut mixture adds both texture and a pop of flavor to whatever you sprinkle it on. Use the extra on top of slices of crusty bread dunked into extra-virgin olive oil, or you can store it in an airtight container in the refrigerator for several weeks. Slices of avocado dipped directly in the dukkah mixture are also fantastic.
MAKES ABOUT ⅓ CUP DUKKAH
¼ cup roasted hazelnuts, skins removed
2 tablespoons sesame seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon kosher salt
½ teaspoon whole peppercorns
• In the bowl of a food processor or spice grinder, put the hazelnuts, and pulse once or twice until coarsely broken. Add the sesame seeds, coriander seeds, cumin seeds, salt, and peppercorns, and pulse to make a coarse powder. Store in an airtight container at room temperature for up to a month.
