I have to admit that I had my doubts about this recipe. While covering each avocado wedge in almond flour and sesame seeds, I could only believe it was a waste of time (and two ripe avocados) to bake them when they are thoroughly flavored have natural in a salad. We've done some previous baked avocado experiments, and although some of them were good enough, they were just as good. But David had his mind in them. He said that "They will look almost like fried chicken feathers" which made me exactly zero percent more intense for the idea.
But when we took off the disk with golden avocado shawls wedges from the oven, they really looked pretty good. Texture is really the key here. The crust is firm and crisp, and when biting into this avocado it almost melts with softness. Almond flour gives the bark a sweet nuttiness. Because we wanted to keep this vegan recipe, we tried the aquafaba (salt pepper) instead of the egg to bind the overcoat with the avocado flesh and it worked like charm. Keep the overlay firmly in place and you can not try it at all. I also love the idea of using chickpeas in a salad and brine for coating. No waste!
So for all of you avocado lovers who already ate your own weight of guacamole, toasted avocado, avocado mousse and other desserts. Here's a new one to try.
You can make them like snacks and serve them with a sauce sauce. I imagine a sweet dip based on soy, chimichurri, srirachamayo or yogurt dip would be good. In this recipe we used instead a simple salad with quinoa, chickpeas and green grapes and Asian scented dressing that couples great with sesame crust.
Sushi Crusted Avocado & Quinoa Salad
Serves 4 as a meal
Sesame Crusted Avocado Wedges
1/2 cup aquafaba (the salad from the chickpeas)
1 tablespoon of lemon juice
1/2 cup / 50 grams of almond flour
1/2 cup / 75g Sesame
1 teaspoon of sea salt flakes
1/2 cup / 85g Raw quinoa
70 g / 1 lettuce lettuce (burgers, lettuce, sodium or lettuce of your choice)
1 x 400 g / 14 inch tin cooked chick peas (except brine)
a handful of green grapes in half
10 cm / 4 inch cucumber, thin sliced
a handful of toasted almonds, finely chopped
2 tablespoons of soybean soup
2 teaspoons of sesame oil
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon of maple soup
Set the oven to 200 ° C / 400 ° F. Place a baking sheet on a baking sheet. Cook the quinoa in 1 cup / 250 ml of salted water for 15-20 minutes, until small seeds appear in the seeds.
Open the chick tin. Throw the brine in a small bowl and rinse the chickpeas. Add the lemon juice to the brine and leave it aside. Stir together almond flour, sesame seeds and salt in a second bowl. Cut the two avocados in half and remove the stones. Remove the peel and cut the avocado into thick wedges. Dip each wedge into the brine and then into the almond coating and sesame, turning it to make sure it is fully coated. Spread the coated avocado wedges in the baking sheet and bake for 15 minutes or until the crust is golden.
Stir the bandage and pour half over the cooked and drained quinoa and the rest into a small jar dressing. Add the chickpeas and throw to combine them. Place the quinoa on the bottom of a wide salad bowl. Add lettuce and then spread the green grapes, the radishes and cucumber slices into the bowl. Top with sesame and avocado sauce and toasted almonds. Chop the rest of the dressing over the salad right before serving. Enjoy!