FLATBREAD WITH AVOCADO AND SCALLION SALSA
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't call it avocado toast!
Provided by Andy Baraghani
Categories Bon Appétit Side Lunch Flat Bread Bread Avocado Green Onion/Scallion Yogurt Parsley Lemon Chile Pepper Vegetarian Soy Free Peanut Free Tree Nut Free Hors D'Oeuvre Appetizer
Yield 8 servings
Number Of Ingredients 19
Steps:
- Dough:
- Stir sugar into ¾ cup warm water in a large bowl. Sprinkle in yeast and let sit until foamy, about 10 minutes.
- Add flour, yogurt, oil, and kosher salt to sugar mixture and mix until a shaggy dough forms (don't worry about any dry or unincorporated bits). Cover bowl with a damp kitchen towel and let sit in a warm, dry spot until doubled in size, about 1 hour.
- Salsa and assembly:
- While the dough is rising, toast coriander seeds and cumin seeds in a dry medium skillet over medium heat, shaking often, until fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill. Let cool, then coarsely grind. Set spice mixture aside.
- Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to a cutting board; trim roots and discard. Finely chop scallions and place in a medium bowl. Add reserved spice mixture, chile, and parsley. Finely grate half of lemon zest into bowl, then cut lemon in half and squeeze in juice. Add 1 cup oil and stir well to combine. Season with kosher salt and let sit while you make the flatbreads.
- Turn out dough onto a lightly dusted surface and divide into 8 equal pieces. Form into balls and, working with 1 ball at a time, roll out into 6" rounds about ¼" thick.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Working 1 at a time and adding remaining 2 Tbsp. oil as needed, cook flatbread until bubbles appear over the surface, about 1 minute. Flip and cook until cooked through, about 1 minute. Continue to cook, turning often, until browned in spots on both sides, about 1 minute longer. Transfer to a plate and wrap up in a clean kitchen towel to keep warm.
- To serve, brush each flatbread with oil. Coarsely smash avocados onto flatbread and spoon salsa over. Sprinkle with sea salt if desired.
TOMATO & AVOCADO SALSA
This doubles up as both the guacamole and the tomato salsa element of a Mexican meal
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.
Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
SCALLOPS WITH AVOCADO SALSA
This is an awesome accidental find that I came across on msn.com, credited to Food & Wine. I can't possibly express how delicious this dish is. Each component is wonderful- it's almost a three-for-one deal- one recipe with 3 things that you can make just on their own. I hope you enjoy this as much as we did. Couldn't wait to share with you all!
Provided by MrsMM
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic.
- With rubber spatula, gently fold in the avocados.
- Season with salt and pepper.
- In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside, but still rare in the center- about 2 minutes per side.
- Transfer scallops to warmed platter- keep them warm.
- Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes.
- Remove from heat and stir in the balsamic vinegar.
- Season with salt and pepper.
- Pour the tomato sauce over the scallops and serve with avocado salsa on the side.
- *Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich -- the possibilities are endless!
AVOCADO SALSA
Make and share this Avocado Salsa recipe from Food.com.
Provided by spatchcock
Categories Sauces
Time 4h5m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Halve, pit, and peel avocados.
- Chop avocados fine and in a bowl stir together with remaining ingredients.
- Season to taste with salt and pepper.
- Best served at room temperature.
- May be made up to 4 hours early, covered with plastic wrap and refrigerated.
BLACK BEAN AVOCADO SALSA
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Provided by Dawn Logterman
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g
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- Stir sugar into ¾ cup warm water in a large bowl. Sprinkle in yeast and let sit until foamy, about 10 minutes.
- Add flour, yogurt, oil, and kosher salt to sugar mixture and mix until a shaggy dough forms (don’t worry about any dry or unincorporated bits). Cover bowl with a damp kitchen towel and let sit in a warm, dry spot until doubled in size, about 1 hour.
- While the dough is rising, toast coriander seeds and cumin seeds in a dry medium skillet over medium heat, shaking often, until fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill. Let cool, then coarsely grind. Set spice mixture aside.
- Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to a cutting board; trim roots and discard. Finely chop scallions and place in a medium bowl. Add reserved spice mixture, chile, and parsley. Finely grate half of lemon zest into bowl, then cut lemon in half and squeeze in juice. Add 1 cup oil and stir well to combine. Season with kosher salt and let sit while you make the flatbreads.
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