Cornmeal Crusted Fried California Avocados and Tomato Bacon Salad

HomeRecipesOtherChef RecipesCornmeal Crusted Fried California Avocados and Tomato Bacon Salad

Total Time: 25 min

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Cook Time: 15 min

Prep Time: 10 min

Nutrition Facts

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Nutrition information
per serving

Calories 500

Total Fat 41g

Saturated Fat 4.5g

Trans Fat 0g

Polyunsaturated Fat 10g

Monounsaturated Fat 24g

Cholesterol 45mg

Sodium 750mg

Total Carbs 30g

Dietary Fiber 7g

Total Sugars 0g

Protein 6g

Potassium 460mg

Vitamin A 210 IU; Vitamin C 7 mg; Calcium 21 mg; Iron 1.9 mg; Vitamin D 10 IU; Folate 104 mcg; Omega 3 Fatty Acid 1.7 g

% Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 2%; Iron 10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Serves: 4

Ingredients
Instructions

Cornmeal Crusted Fried California Avocados 2 ripe, Fresh California Avocados, seeded, peeled and halved 1/2 cup vegetable oil 1/2 cup all-purpose flour 1 egg, beaten with 1 Tbsp. water 1/2 cup cornmeal 1/2 Tbsp. kosher salt Cornmeal Crusted Fried California Avocados and Tomato Bacon Salad 1/4 lb. bacon cut into small pieces 1 Tbsp. soy sauce 1/2 Tbsp. molasses 1/4 cup olive oil 1/4 tsp. ground black pepper 2 ripe tomatoes, cut into 1-inch cubes 2 cups arugula Cornmeal Crusted Fried California Avocados (see make-ahead recipe below)

Cornmeal Crusted Fried California Avocados

Cut each avocado half into three pieces.
Put oil in sauté pan and keep on medium to low heat.
Place the flour, egg and cornmeal into three separate bowls.
Add 1/2 tsp. salt into each bowl and stir to combine.
Dip a slice of avocado first in flour, then egg wash and then cornmeal, making sure each time that the avocado is completely covered. Repeat with all avocado slices until all are breaded.
Gently place avocado slices in pan. Oil should sizzle when avocados are put in.
Cook for 2 to 3 minutes per side, until the crust is golden brown and crunchy.
Drain on a paper towel. Serve warm.

Cornmeal Crusted Fried California Avocados and Tomato Bacon Salad

In a sauté pan on low heat cook bacon until crispy. Remove from pan and let drain on a paper towel. Set aside.
Combine soy sauce, molasses, olive oil and black pepper and whisk to create vinaigrette.
In a separate bowl, combine tomato, arugula and crispy bacon.
Add the vinaigrette and mix well.
Spread the salad in a shallow platter. Top with warm Cornmeal Crusted Fried California Avocados.

*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.