Fried Avocado Salad
Fried Avocado Salad is a delightful combination of crispy breaded avocado slices served over a bed of fresh Bibb lettuce, garnished with a zesty corn salad featuring mashed avocados, cherry tomatoes, cilantro, and lime juice. This salad offers a mix of textures and flavors, making it a perfect light yet satisfying dish.
Ingredients
- Canola oil , enough to fill a large, tall walled pot halfway
- Bibb lettuce leaves , to garnish
- Extra virgin olive oil , to garnish
- Lime juice , to garnish
FRIED AVOCADOS
- 2 avocados
- 2 eggs
- All-purpose flour , for batter
- Progresso bread crumbs , for batter
CORN SALAD
- 8 ears fresh corn
- 2 avocados , lightly mashed with a fork
- 1/2 cup cilantro , chopped
- 1/2 cup lime juice
- 1 tsp piment d'espelette
- 5 tbsps olive oil
- 1 pint cherry tomatoes , halved
- Salt , to taste
- Pepper , to taste
WINE PAIRING
- Cabernet Sauvignon
Instructions
- PEEL both avocados and cut into crouton sized chunks.
- MAKE an egg wash by combining the 2 eggs and 1 cup of cold water and whisk till incorporated.
- DREDGE the avocado chunks in the flour and shake off any excess. Place chunks in the egg wash then roll in the progresso bread crumbs until completely coated on all sides.
- FRY avocado chunks in 350°F oil until light brown and crunchy.
- REMOVE corn from the cobs and combine with all corn salad ingredients. Check for seasoning and add more salt and pepper if needed.
- PLACE the corn salad in a serving dish and top with the fried avocado.
- COMBINE olive oil and lime juice then dress bibb lettuce leaves. Top on corn salad and fried avocado.
Nutrition
Calories: 350kcalCarbohydrates: 28gProtein: 6gFat: 25gSaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 700IUVitamin C: 25mgCalcium: 50mgIron: 1.5mg
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