Dos Salsas Avocado Salad

Salads

Dos Salsas Avocado Salad

Ingredients

  • 1 1/2 quarts Avocado Molcajeteada, sub-recipe
  • 1 1/2 quarts Avocado Chimichurri Verde, sub-recipe
  • 48 each Avocados from Mexico, stage 2, halved, pitted, peeled, tempura fried
  • 3 quarts Avocado Red Cabbage Slaw, sub-recipe
  • 1 1/2 pints microgreens
  • 1 cup tempura crumbs
  • Avocado Molcajeteada
  • 1 1/2 pints Roma Tomatoes, Roasted, Peeled and Diced
  • 1 pint Red Pepper, Roasted, Peeled and Diced
  • 4 tsp Garlic, Peeled, Roasted and Minced
  • 1/2 cup White Onion, Grilled and Diced
  • 4 tsp Serrano Pepper, Grilled, Peeled and Diced
  • 4 tsp Jalapeño, Grilled, Peeled and Diced
  • 2 TB Banana Pepper, Grilled, Peeled and Diced
  • 1/4 cup Poblano Pepper, Grilled, Peeled and Diced
  • 1 TB Salt, Kosher
  • 2 TB Lime Juice, Fresh
  • 1 Qt Avocados from Mexico, Stage 3, Pitted, Peeled and Small Diced
  • Avocado Chimichurri Verde
  • 1 quart Tomatillo, Husked, Washed, Quartered
  • 3/4 cup White Onion, Peeled and Quartered
  • 4 teaspoons Serrano Pepper, Stemmed, Deseeded
  • 4 teaspoons Garlic whole clove, peeled, minced
  • 1 teaspoon Garlic powder
  • 1/2 cup Water
  • 2 tablespoons Salt, kosher
  • 1/2 cup Olive Oil, Extra Virgin
  • 1 tablespoon Red Wine Vinegar
  • 1/2 cup Lime Juice, fresh
  • 1/3 cup Honey
  • 1 1/2 quart Avocados from Mexico, Stage 3, Medium Diced
  • 1 cup Red Onion, peeled, minced
  • 2 teaspoons Jalapeño, peeled, seeded, minced
  • 4 teaspoons Cilantro, stemmed, minced
  • 4 teaspoons Parsley, stemmed, minced
  • Avocado Red Cabbage Slaw
  • 12 each Avocados from Mexico, Stage 1, peeled, grated
  • 3 Pints Red Cabbage, julienned
  • 3 Pints Carrots, julienned
  • 1 1/3 Cups White Onion, julienned
  • 1/2 Cup Jalapeno, sliced
  • 2 Tablespoons Garlic, sliced
  • 1/4 Cup Mexican Oregano, dried
  • 1/4 Cup Kosher Salt
  • 1 Cup Sugar, granulated
  • 1 Cup Olive Oil, pure
  • 1 1/2 Cups Apple Cider Vinegar

Instructions

  1. For each serving: Spoon ¼ cup of Avocado Molcajeteada off-center on plate.
  2. Spoon ¼ cup of Avocado Chimichurri Verde opposite of the Molcajeteada on plate.
  3. Shingle 2 avocado halfs on top of the sauces.
  4. Spoon ½ cup of the slaw over the top of the avocados.
  5. Garnish with 2 tablespoon microgreens and 2 teaspoons tempura crumbs.

Avocado Molcajeteada

  1. Combine tomatoes, peppers, garlic, salt and lime juice in the molcajete.
  2. Mix the pepper mixture until few chunks remain.
  3. Fold in diced avocado ingredients until incorporated.
  4. Hold refrigerated.

Avocado Chimichurri Verde

  1. In a medium sized pot, cook over medium heat the tomatillos, white onion, serrano pepper, garlic clove, garlic powder, water, salt, oil, and red wine vinegar.
  2. Bring to a boil. Reduce heat to medium low and cook for ten minutes with lid on.
  3. Place ingredients from the pot into a Vitamix. Add lime juice and honey, mix on medium speed until mixture is smooth.
  4. Allow to cool.
  5. Add diced avocados, minced red onion, jalapenos, cilantro, and parsley. Stir gently until well combined.
  6. Hold refrigerated in air tight container.

Avocado Red Cabbage Salad

  1. Combine the first 8 ingredients in a large mixing bowl, tossing together until evenly mixed.
  2. Let mixture stand at room temperature for 15 minutes, then drain off any excess liquid.
  3. Whisk together oil, vinegar and sugar and pour mixture over vegetables.
  4. Gently toss mixture until fully integrated. Hold refrigerated.

    Reviews

    Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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