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
- For each serving: Spoon ¼ cup of Avocado Molcajeteada off-center on plate.
- Spoon ¼ cup of Avocado Chimichurri Verde opposite of the Molcajeteada on plate.
- Shingle 2 avocado halfs on top of the sauces.
- Spoon ½ cup of the slaw over the top of the avocados.
- Garnish with 2 tablespoon microgreens and 2 teaspoons tempura crumbs.
- Avocado Molcajeteada
- Combine tomatoes, peppers, garlic, salt and lime juice in the molcajete.
- Mix the pepper mixture until few chunks remain.
- Fold in diced avocado ingredients until incorporated.
- Hold refrigerated.
- Avocado Chimichurri Verde
- 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.
- Bring to a boil. Reduce heat to medium low and cook for ten minutes with lid on.
- Place ingredients from the pot into a Vitamix. Add lime juice and honey, mix on medium speed until mixture is smooth.
- Allow to cool.
- Add diced avocados, minced red onion, jalapenos, cilantro, and parsley. Stir gently until well combined.
- Hold refrigerated in air tight container.
- Avocado Red Cabbage Salad
- Combine the first 8 ingredients in a large mixing bowl, tossing together until evenly mixed.
- Let mixture stand at room temperature for 15 minutes, then drain off any excess liquid.
- Whisk together oil, vinegar and sugar and pour mixture over vegetables.
- Gently toss mixture until fully integrated. Hold refrigerated.
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!
