Cashew Crusted Seared California Avocados

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Serves: 12

Ingredients
Instructions

12 Fresh California Avocados, peeled, seeded, halved 6 oz. chopped raw cashews (1 1/2 cups) 1 Tbsp. Chinese five spice 1 Tbsp. salt Vegetable or canola oil for cooking 1/4 cup sesame oil 12 oz. broccolini, cut into 2" pieces 12 oz. shiitake mushrooms, sliced 6 garlic cloves, minced 12 green onions, sliced Salt and pepper to taste 1/2 cup Shaoxing wine or medium dry sherry 30 oz. (1 lb. 14 oz.) cooked rice noodles Cilantro for serving Rice vinegar for serving

Mix the chopped cashews, Chinese five spic and salt in a shallow bowl. Press each avocado half, cut side down, into the mixture to coat each flat side.
Heat a skillet over medium heat and add enough vegetable oil to coat the pan. Sear the avocados, cashew-coated side down, 3-4 minutes or until the cashews are toasted. Repeat the process until all avocados are seared. Set aside.
Heat another large skillet over medium-high heat and add the sesame oil. Add the broccolini, shiitake mushrooms, garlic, green onions, salt and pepper. Sauté until broccolini is tender-crisp and shiitake mushrooms are cooked through. Pour in the wine to deglaze the pan, scraping the bottom. Add the cooked rice noodles, tossing everything together.
Place about 1 ½ cups of the rice noodle mixture onto each plate. Top each with 2 avocado halves. Serve with cilantro and rice vinegar.

*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.

Did You Know?

It’s actually easy to create an avocado rose. If you want to elevate the presentation of a meal, just add a beautiful avocado rose. Or you could add one of these delicious California Avocado side dish recipes.