Charred Avocado Salad with Pistachio Gremolata
1.00 h
4 raciones
Difficulty:
Media
Ingredients
CHARRED AVOCADO
Ripe Avocado x4
2 tbsp orange honey
2 tbsp grapeseed oil
PISTACHIO GREMOLATA
1/4 cup pistachios chopped
1/4 cup virgin olive oil
1/4 cup pistachio oil
Lemons juice and zest x3
3 tbsp chives diced
GREEN SALAD MIX
4 handfuls mixed kali greens
1 handful shaved mixed vegetables
carrots
celery
radish
turnip etc.
METHOD
CHARRING AVOCADOS
- Split avocados in half and remove seeds, leave skin on.
- Brush honey on green side of avocado and season with salt and pepper.
- In heated pan, carefully sear avocado in smoking oil until the honey caramelizes, look for a dark golden color.
- Once golden remove to cool to room temp.
GREMOLATA
- Mix all ingredients, season to taste.
GREEN SALAD
- Wash and dry kale.
- For vegetables, shave paper thin on mandolin, refresh in ice water.
ASSEMBLING
- With spoon, carefully scoop out each avocado in one piece.
- Assemble one-half on each plate char side up, spoon over a little gremolata.
- In large mixing bowl, mix kale greens, shaved vegetable and 4 tbsp gremolata.
- Season to taste with salt and pepper.
- Carefully sandwich a handful of the mixed kale salad between the charred avocado halves.
- Spoon gremolata over top half.
