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Recipe: Avocado Boats

This simple dish featured in The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui takes fresh, creamy avocado to the next level with a few easy steps and ingredients.

Avocado Boats

Serves 4

Prep time: 15 min

Pico de gallo ingredients

1 small vine-ripened tomato, finely chopped and drained

1 small clove garlic, finely chopped

1/3 jalapeño, seeded, deveined, and chopped (optional)

1 Tbsp finely chopped red onion

1 Tbsp finely chopped cilantro

1 tsp canola oil

Juice of 1/2 lime

Salt and black pepper to taste

Miso vinaigrette ingredients

1 tsp lemon juice

1 tsp rice vinegar

1/2 tsp canola oil

1/4 tsp miso paste

1/4 tsp agave nectar

Assembly ingredients

Pico de Gallo

2 large ripe avocados, halved and pitted

Miso Vinaigrette

1/4 tsp vegan furikake

Finely chopped Italian parsley (optional)

Pico de gallo method

Combine all ingredients in a bowl.

Miso vinaigrette method

Combine all ingredients in bowl, mixing until miso paste is dissolved.

Assembly method

Scoop a generous teaspoon of pico de gallo into the core of each avocado half. Drizzle avocado with vinaigrette, then garnish with furikake and parsley (if using). Serve immediately.

Make It Gluten-Free

This dish can be made gluten-free by omitting the miso.

Excerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


January 20, 2021
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