Spicy Avocado Snack Recipes
AVOCADO AND SPICY PEANUT CHUTNEY TOAST
Did you know avo toast is from Down Under? Yup! It was created in the 1990s in Sydney by chef Bill Granger. And some of the natives at Bondi Beach claim it happened in their area of Sydney. I actually learned this all on Day 1 during my first meal in Sydney, which was at a small café situated right on Bondi Beach. So naturally I ordered an avocado toast. Let me preface this by saying that I am not one of those "basic" brunch-goers who orders an avocado toast everywhere they go (I tend to find it bland and unfulfilling). But I was at the birthplace of avocado toast, so I had to indulge! All of the ingredients in Australia are grown in Australia, so right off the bat the avocado has such a rich and buttery flavor. My Avocado and Spicy Peanut Chutney Toast brings together the sunny, fresh flavors of an Aussie avocado toast with a kick of a traditional dry chutney we eat at home, called a peanut chutney. I love this combination and hope you do, too. It's an unlikely but devilishly good combination!
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Make the dry peanut chutney: In a food processor, add the peanuts, dried chilies, cumin seeds, salt, and black pepper. Pulse until the mixture is just combined-it should be coarsely chopped and slightly chunky. Taste-it should be spicy, salty, and slightly smoky. Place in a jar and set aside.
- Make the avocado toast: Place a small nonstick skillet over medium heat. Butter up each side of the 4 slices of bread. Once the skillet is hot, add the slices, one at a time, and toast for 2 to 3 minutes on each side until golden brown. While the bread is toasting, get the remaining ingredients prepped and ready-the avocados, lemon, pomegranate kernels, cilantro, oil, and salt. Transfer the toasts to a serving platter.
- Assembly time: Layer the avocado onto each slice. Drizzle 1/2 teaspoon of the oil onto each toast. Squeeze the juice from the lemon onto the avocado across all the toasts and sprinkle with a pinch of salt. Top each slice with a heaping tablespoon of peanut chutney, cilantro, and pomegranate seeds. This toast is great eaten immediately or packed and eaten at a later time.
SPICY AVOCADO SNACK
This fresh, fast, and easy snack is heart-healthy and delicious. I have tried lemon, lime, orange, grapefruit, Meyer lemon, key limes and Satsuma juices and I like good 'ol fashioned lemon the best, but please experiment to your own tastes!
Provided by OxPatchReb
Categories Appetizers and Snacks Spicy
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.
- Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.
Nutrition Facts : Calories 123.9 calories, Carbohydrate 9.5 g, Fat 10.8 g, Fiber 6.2 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 775.5 mg, Sugar 0.7 g
SPICY AVOCADO WRAPS
Pan-fry vegetarian, chicken-style pieces with lime, chilli and garlic, then pile onto seeded tortilla wraps - cool before assembling if packing for lunch
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 13m
Number Of Ingredients 9
Steps:
- Mix the vegetarian, chicken-style pieces with the lime juice, chilli powder and garlic.
- Heat the oil in a non-stick frying pan then fry the pieces for a couple of mins, while you warm the wraps following the pack instructions or if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
- Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken-style pieces, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.
Nutrition Facts : Calories 448 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 2 milligram of sodium
SPICY AVOCADO TARTAR SAUCE
I am not sure where I got this recipe from but it was not on here. I do have this name jotted down as the author of the recipe. Frank P. Melodia. I have made this several times over the past few years to go along with the Smoked Salmon and Crab Cakes several times and it is wonderful.
Provided by Chef Jeff Garland
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine wasabi powder and water in a small bowl to form a paste. Add mayonnaise; stir until smooth.
- Cut avocado in half; discard seed. Scoop avocado pulp into wasabi mixture, and mash to desired consistency. Add remaining ingredients; stir until combined.
Nutrition Facts : Calories 203.3, Fat 17.2, SaturatedFat 2.5, Cholesterol 7.6, Sodium 274.4, Carbohydrate 13.6, Fiber 3.6, Sugar 2.3, Protein 1.3
SPICY AVOCADO DIP
yet ot try Kraft tip: How to Take the Mess Out of Avocados: Cut avocados in half; remove pits. Leaving the avocado in the skin, make crosswise cuts through flesh being careful to cut up to, but not through, the skin. Scoop out the avocado with a spoon. This will make it not only less messy, but also easier to mash!
Provided by Michelle_My_Belle
Categories For Large Groups
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- MASH avocados with fork or potato masher until smooth.
- ADD remaining ingredients; mix until well blended.
- Cover.
- Refrigerate 1 hour or until chilled.
- SERVE with wheat thins, Snack Crackers, cut-up fresh vegetables or chips.
Nutrition Facts : Calories 70.1, Fat 6.6, SaturatedFat 3, Cholesterol 8.8, Sodium 11.9, Carbohydrate 2.4, Fiber 1.2, Sugar 0.2, Protein 1
SPICY AVOCADO SAUCE
A fresh and delicious sauce. Perfect with Mexican flautas, fried tacos, or plain corn chips.
Provided by gem
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Blend the tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until the avocado is fully incorporated into the mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 4.8 g, Fat 5.2 g, Fiber 2.9 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 3.5 mg, Sugar 1.5 g
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