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.
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
Pico de Gallo
2 large ripe avocados, halved and pitted
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.
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.