Saturday, October 19, 2013

Baked Salsa Avocado

I would eat avocado for any meal and in any form: soup, salad, dip, dessert, smoothie... you name it and I have played around with my favorite fruit.

My experiments have only ended in the oven twice before: breaded avocado fries and egg-stuffed. Both times, though, I loved the way baking imparted an almost creamier texture to the avocado, which contrasted so well with the other elements of the dish.

I turned my oven on again this time, and came up with any easy side dish that could be customizable so many ways. I went south of the border here, but you could opt for an Italian theme with marinara sauce and almond meal breadcrumbs. You could also make this a meal in itself by including some protein.

You don't want to actually COOK your avocado, but rather warm it up nicely. Just a few minutes of bake time and then finishing under the broiler softens the avocado and makes the filling and topping the perfect temperature and texture.

This couldn't be easier (though it *is* a slightly hot mess to eat!). Please note I haven't written exact amounts because it really depends on your taste buds, size of your avocado, etc. This is more of a technique than a firm recipe.

Baked Salsa Avocado

ripe but firm avocado, cut in half and pit removed
lemon juice
organic salsa
garlic powder
plantain chips, crushed
thinly sliced green onion

Preheat oven to 450. Place avocado on a baking sheet; season with salt and squirt with lemon juice. Stuff both sides of the avocado with salsa. Combine crushed plantain chips with a little garlic powder, then scatter over the top of the avocado.

Bake for 5 minutes at 450, then remove from oven and turn on broil. Broil for 1-2 minutes or until plantain crumbs are starting to brown. Garnish with green onion.

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