avocado Archives - Page 2 of 3 - Pamela Salzman

Step 1

To make the sauce: whisk together all of the ingredients in a bowl or a glass jar and set aside. *

Step 2

To make the summer rolls: Drizzle the sweet potatoes with oil and sprinkle with salt and pepper. Roast in a 400 degree oven for 18-20 minutes until tender.

Step 3

Fill a shallow baking dish or a skillet with warm water. Soak 1 rice paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute. Remove from the water and transfer to a plate or cutting board.

Step 4

Spread 2 teaspoons of peanut sauce on the rice paper (or omit and use as a dip once rolls are assembled) and top with 2-3 large mint leaves, 1-2 large basil leaves, a pinch of cilantro leaves, a

Step 5

pinch each of the Brussels sprouts, cabbage, and carrot, a few sticks of sweet potato, and a couple of avocado slices, taking care not to overstuff. Roll up rice paper tightly around filling, folding in sides and continue rolling.

Step 6

Transfer summer roll to a plate and cover with dampened paper towels.

Step 7

Make the remaining rolls in the same manner. Serve rolls halved on the diagonal.

Step 8

Store in the fridge covered with a damp paper towel 2-3 days.

Step 9

Place the tomatoes, red onion and jalapeño on a platter. Arrange the avocado slices on top. Scatter the cilantro leaves all over.

Step 10

Whisk together the lime juice, salt, hot sauce and oil together and drizzle all over salad. It’s best not to toss this salad, otherwise the avocados will get messy. Taste for seasoning and add additional salt if necessary. A sprinkle of flaky sea salt is nice.

Step 11

Serve with tortilla chips on the perimeter of the platter or crushed on top, if desired.

Step 12

Whisk all the dressing ingredients together in a medium bowl or shake in a screw-top jar.

Step 13

Prepare a bowl of ice water for the green beans. Bring a large pot of water to a boil and add kosher salt. Add the beans and set a timer for 3 minutes. After beans have cooked for 3 minutes, test for tenderness. They should be crisp-tender, but not taste raw. Drain and immediately submerge in the ice water bath. Drain after 5 minutes or so and pat dry. Can be done the day before and refrigerated.

Step 14

Assemble the salad by arranging ingredients in separate groups. I like to line the platter with lettuce either just under the tuna or the entire platter. Drizzle everything with dressing or leave on the side for each person to dress his/her own salad.

Step 15

To make the vinaigrette, whisk all the dressing ingredients in a bowl until combined. Set aside.

Step 16

Preheat a grill to medium. Grill corn directly on the grill, turning occasionally until lightly charred on all sides. Remove from the grill and place on a cutting board. Cut the kernels off the cob.

Step 17

Place the lettuce, corn kernels, radishes, avocados and pepitas in a salad bowl. Dip a piece of lettuce into the dressing and taste for seasoning. Drizzle salad with enough dressing to coat lightly and combine gently.

Step 18

Heat your grill to medium-high. Grill the corn directly on the grill, turning frequently, until the corn has nice char marks on all sides, about 10 minutes. Remove from grill. When cool enough to handle, cut kernels from cobs and transfer to a large serving bowl.

Step 19

Add remaining ingredients to corn. Season to taste with more salt and pepper, if necessary and more lime juice, if desired.

Step 20

Preheat oven to 400 degrees. On a parchment-lined baking sheet, bake sweet potatoes until tender, about 45-60 minutes.

Step 21

While sweet potatoes are baking, place corn in a medium heavy cast-iron skillet over medium-high heat. Do not add anything else to the pan and do not stir so that the corn gets a little charred. Then toss a little and cook corn until browned and toasted on the outside. Transfer to a medium bowl. Add the black beans to the corn.

Step 22

You can use the same skillet to sauté the onion and jalapeno. Warm the oil in the skillet and sauté the onion and jalapeno until tender and translucent. Stir in the spices and salt and cook for 1 minute more. Add the cilantro to the pan and turn off the heat. Toss to combine the mixture and transfer to the bowl with the corn and beans.

Step 23

Remove the sweet potatoes from the oven. Allow to cool slightly so you can cut them easily or use rubber gloves if you’re in a rush and you don’t want to burn your fingers. Slice the sweet potatoes in half lengthwise. Scoop most of the flesh out and leave the skins intact. I like to leave a thin layer of sweet potato to help these stay together better. Transfer the scooped out sweet potato to a large bowl and leave the skins on the parchment-lined baking sheet.

Step 24

Add avocado to the sweet potato in the bowl and coarsely mash together, but don’t make a puree. Add the corn, bean and onion mixture to the mashed sweet potatoes and stir gently to combine.

Step 25

Preheat the broiler in your oven and arrange the oven rack to the second level from the top. Scoop the filling into the skins. It might seem like you have too much, but you should use it all and make them nice and full. Sprinkle each with cheese if desired and broil for a couple minutes or until cheese is melted.

Step 26

If you have a high-powered blender, such as a Vita-Mix, place all the ingredients EXCEPT the chocolate chips into the blender and process until smooth.

Step 27

If you do not have a high-powered blender, the dates may not get blended completely and may leave tiny little bits of date in the smoothie. If that bothers you, blend the almond milk and dates together and then strain the mixture. Add the remaining ingredients to the blender (EXCEPT the chocolate chips) with the strained almond milk and blend until smooth. Or just use honey or maple syrup to sweeten instead of dates.

Step 28

Add the chocolate chips and pulse just a couple of times to break them up a bit. Divide between 2 glasses and garnish with a mint sprig and chocolate shavings, if desired.