RECIPES

Charred Scallion and Apple Guacamole

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Total Time:

25min

Prep Time:

25min

Nutritional Highlights (per serving)

See Full

210
Calories
14 g
Total Fat
9 g
Dietary Fiber
3 g
Protein
18 g
Total Carbs
 Charred Scallion and Apple Guacamole

Hugh Acheson chef/owner of three Georgia won the award for Best Cookbook in the field of “American Cooking” by the James Beard Foundation in 2012. His latest cookbook, THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruit, brings fresh produce to the center of the plate and offers knowledge and the inspiration to consider new directions for how we eat and support our communities through the wonderful world of agriculture. This recipe is a great example and was developed for serving in the Commission’s booth a PMA Fresh Summit 2015 in Atlanta, GA. Hugh competed in Bravo’s Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9, 10, 11 and 12. 

Ingredients

Serves: 8
tsp.  avocado oil
12    scallions, roots trimmed and 2 inches of the dark green discarded
  ripe, Fresh California Avocados*, peeled and seeded
Tbsp.  freshly squeezed lime juice
1 1/2  tsp.  olive oil
1/2  cup  minced sweet onion
1/4  cup  chopped fresh parsley leaves
1/4  tsp.  toasted and ground cumin seed
  crisp Granny Smith apples, cored and cubed
  As needed  Kosher salt, to taste
  As needed  Freshly ground black pepper, to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Place a large cast iron skillet on the stove over medium-high heat.
  2. Add avocado oil, then add the scallions. Turn on the hood vent. Cook scallions without moving them; we want them pretty charred on one side. After about 5 minutes, turn them over and cook for 2 more minutes. Remove scallions from pan and let them rest on a paper towel for 1 minute.
  3. Place the charred scallions on a cutting board and cut them into ½ inch pieces.
  4. Put in a mixing bowl and add the avocado and the lime juice. Lightly mash the avocado with a fork, add olive oil, onion, parsley, cumin and apple.
  5. Mix then season with the salt and pepper, and mix again.

Serving Suggestion: Serve with freshly made tortilla chips.

NUTRITION INFORMATION
PER SERVING
Calories 210
Total Fat 14 g
Trans Fat 0 g
Saturated Fat 2 g
Unsaturated Fat 8 g
Polyunsaturated Fat 1.5 mg
Dietary Fiber 9 g
Protein 3 g
Total Carbs 18 g
Cholesterol 0 mg
Sodium 55 mg
Potassium 650 mg
Total Sugar 5 g

Vitamin A 580 IU; Vitamin C 14 mg; Calcium 95 mg; Iron 1 mg; Vitamin D 0 IU; Folate 88 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 10%; Iron 6%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Hugh Acheson

Chef/owner of three Georgia won the award for Best Cookbook in the field of “American Cooking” by the James Beard Foundation in 2012. His latest cookbook, THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruit, brings fresh produce to the center of the plate and offers knowledge and the inspiration to consider new directions for how we eat and support our communities through the wonderful world of agriculture. Hugh competed in Bravo’s TopChef Masters, Season 3 and starred as a judge on TopChef, Seasons 9, 10, 11, and 12.

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