Mexican and Asian fusion avocado boats
Serves
4
A Mexican + Asian infused avocado dish to start your meal off right.
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Ingredients
2
ripe avocados
1
small vine ripened tomato
½ tsp
chopped and minced garlic
1 tsp
freshly chopped cilantro
1 tbsp
finely diced red onions
½
lime juice
1 tsp
canola oil
salt and pepper, to taste
1/3
chopped jalapeno
Dressing
¼ tsp
salt reduced miso paste
1 tsp
lemon juice
¼ tsp
agave
½ tsp
canola oil
1 tsp
rice vinegar
Garnish
Pinch
furikake
curly parsley
Instructions
- Cut avocados in half and remove seed
- Dice tomato removing excess liquid after cutting. Add to bowl with other pico de gallo ingredients
- Mix with spoon and season with salt and pepper to personal liking
- Add all dressing ingredients into bowl and mix thoroughly until miso paste is dissolved
- Scoop liberal amount into core of avocado
- Apply Miso Vinaigrette (dressing) over top of pico and garnish with furikake and optional parsley.