Avocado, Pickled Vidalia Onions and Tasso Guacamole on Crab Boil Potato Chips

Serves: 4


2 ripe, Fresh California Avocados, seeded and peeled
1/2 tsp. minced garlic
3 As neededs pickled Vidalia onions (see make-ahead recipe below)
2 Tbsp. very finely diced Tasso ham
2 Tbsp. finely chopped scallions
1 lemon, juice only
1 Tbsp. olive oil
As needed Salt to taste
As needed Crab boil potato chips, optional (see make-ahead recipe below)

Pickled Vidalia Onions

1/2 cup vinegar (white or apple cider)
1 Tbsp. sugar
1 1/2 tsp. salt
2 cups finely chopped Vidalia onion

Crab Boil Potato Chips

1 potato, sliced very thin on a vegetable slicer, then rinsed in cool water and dried
1 qt. Oil, for frying
As needed Crab Boil spice mix (see make-ahead recipe below)

Crab Boil Spice Mix

2 Tbsp. toasted coriander seed
3 Tbsp. yellow mustard seeds
1 Tbsp. allspice
1 Tbsp. dried thyme
1 Tbsp. dried dill
1 Tbsp. dried lemon zest, very finely chopped
1 Tbsp. cayenne pepper
1 Tbsp. celery salt

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.