Salsa Bread Strips With Avocado Salsa Recipes

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FLATBREAD WITH AVOCADO AND SCALLION SALSA



Flatbread With Avocado and Scallion Salsa image

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

Dough:
1 ½ tsp. sugar
1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)
2½ cups (313 g) all-purpose flour
½ cup whole-milk plain Greek yogurt
2 Tbsp. extra-virgin olive oil
2 tsp. kosher salt
Salsa and assembly:
2 tsp. coriander seeds
2 tsp. cumin seeds
8 scallions
4 Tbsp. plus 1 cup extra-virgin olive oil, divided, plus more for brushing
Kosher salt
1 red or green chile (such as serrano or jalapeño), finely chopped
1 cup finely chopped parsley
1 lemon
4 medium avocados, pits removed
Flaky sea salt (optional)
Special Equipment: A spice mill

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.

AVOCADOS WITH STRAWBERRY SALSA AND CRISPY TORTILLA STRIPS



Avocados with Strawberry Salsa and Crispy Tortilla Strips image

Categories     Berry     Fruit     Onion     Appetizer     Quick & Easy     Strawberry     Avocado     Summer     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 11

For strawberry salsa
1 fresh serrano or jalapeño chili
1 cup finely chopped strawberries
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar if desired
six 5-inch corn tortillas
vegetable oil for frying
2 firm-ripe avocados (preferably California)

Steps:

  • Make salsa:
  • Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
  • In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
  • Stack tortillas and cut them in half. Cut stacks crosswise into 1/4-inch-thick strips and in a heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
  • Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.
  • Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.

PEPPER AVOCADO SALSA



Pepper Avocado Salsa image

Much of our summer menu is done on the grill, and peppers and avocados are favorites in my family. That led me to create this recipe to help spice up our barbecued entrees. I have also served it as an appetizer or thin wedges of bread and as a topping for easy country-style dishes like chicken and rice pilaf. With our 14-year-old daughter, we live on 4 wooded acres on Mt. Pisqua. -Theresa Mullens, Gill, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 13

2 medium tomatoes, diced
1/4 cup each diced green, sweet red and yellow pepper
1/4 cup diced red onion
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 garlic clove, minced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh dill or 1 teaspoon dill weed
1 teaspoon sugar
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Dash hot pepper sauce
1 large ripe avocado

Steps:

  • In a large bowl, combine the first 12 ingredients. Cover and refrigerate. Just before serving, peel and chop the avocado; stir into the salsa.,

Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

TINA'S AVOCADO SALSA



Tina's Avocado Salsa image

Every time I make this dish, I get asked for the recipe. It is so easy and delicious. If you like avocados and salsa, you'll love this recipe.

Provided by Tina Andre' Fox

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Avocado Salsa Recipes

Time 1h5m

Yield 9

Number Of Ingredients 7

2 (16 ounce) jars salsa
2 avocados - peeled, pitted and diced
1 cup chopped green onions
2 cloves garlic, chopped
1 cup chopped fresh cilantro
salt and pepper to taste
1 (14.5 ounce) package tortilla chips

Steps:

  • In a large bowl, combine salsa, avocado, green onions, garlic, cilantro and salt and pepper. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 40.8 g, Fat 17.3 g, Fiber 7.4 g, Protein 6.3 g, SaturatedFat 2.3 g, Sodium 794.6 mg, Sugar 4.1 g

SALSA BREAD STRIPS WITH AVOCADO SALSA



Salsa Bread Strips With Avocado Salsa image

Make and share this Salsa Bread Strips With Avocado Salsa recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 loaf french 9-grain bread, sliced in half
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
1 (16 ounce) jar mild salsa (or medium or hot salsa to taste)
1 1/2 cups shredded Mexican blend cheese (4 cheese blend)
1/2 cup shredded parmesan cheese or 1/2 cup queso fresco
2 avocados, diced
1 1/2 teaspoons fresh lime juice
2 teaspoons fresh cilantro, finely snipped
2 teaspoons scallions, finely chopped
1 teaspoon finely chopped garlic
1/4 teaspoon celery salt
salt

Steps:

  • Preheat oven to 425°F.
  • Lay sliced French bread cut side up onto a baking sheet.
  • In a small bowl combine oil, cumin, and garlic powder; stir.
  • Brush the seasoned oil mixture onto the cut side of both bread halves with a pastry brush. Spread salsa evenly on top of bread halves. Sprinkle the halves with the Mexican cheese and top with crumbled Parmesan cheese or queso fresco cheese. Place into 425*F. oven.
  • Bake 8 to 12 minutes, or until cheese is melted and bread is good and crusty.
  • While the bread is baking, prepare the relish.
  • In a medium size bowl, mix avocados, lime juice, cilantro, scallions, garlic, celery salt, and salt to taste. Set aside.
  • Remove the bread from the oven. Allow to cool a few minutes.
  • Using a serrated knife, slice bread halves across into 2 inch strips.
  • To serve put salsa bread strips on a nice plate or platter with avocado relish in a separate bowl. Enjoy!

Nutrition Facts : Calories 370.3, Fat 31.3, SaturatedFat 10.4, Cholesterol 42, Sodium 960.1, Carbohydrate 13.1, Fiber 5.8, Sugar 4.5, Protein 13

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