Grilled California Avocado Ssam
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Ingredients
Serves:
12
| 6 | ripe, Fresh California Avocados, quartered with peel intact, seeded | |
| 1 | Tbsp. | canola oil |
| 1 | Tbsp. | kosher salt |
| 1 1/2 | tsp. | granulated sugar |
| 1 1/2 | tsp. | Korean chili powder |
| 24 | butter lettuce leaves, 3-4” in length | |
| 6 | cups | (12 oz.) red quinoa, cooked and cooled |
| Spicy Strawberry Ssam Sauce (recipe follows) | ||
| Crunchy Almond Slaw (recipe follows) | ||
| Lime wedges, for garnish | ||
| Spicy Strawberry Ssam Sauce | ||
| (Yield: 1 cup) | ||
| 2/3 | cup | (4 oz.) strawberries, stems removed, diced ½” |
| 1/4 | cup | (1 ¼ oz.) onion, diced ½” |
| 2 1/2 | Tbsp. | gochujang |
| 4 | tsp. | (1 oz.) honey |
| 4 | tsp. | sesame oil |
| 2 | tsp. | tamari soy sauce |
| 2 | tsp. | seasoned rice vinegar |
| 2 | tsp. | Korean fermented soybean paste or miso paste |
| 3/4 | tsp. | sesame seeds |
| 1 | Tbsp. | garlic, minced |
| 1/4 | tsp. | kosher salt |
| Crunchy Almond Slaw | ||
| (Yield: 4 ½ cups) | ||
| 4 | cups | (6 oz.) Napa cabbage, sliced thin |
| 7 | Tbsp. | (1 ½ oz.) sliced or slivered almonds, toasted |
| 6 | Tbsp. | (1 ½ oz.) sweet red peppers, julienned 1/8” |
| 6 | Tbsp. | (1 ½ oz.) Persian cucumber, julienned 1/8”x2” |
| 1/4 | cup | (¾ oz.) shishito peppers, sliced 1/8” rings |
| 6 | Tbsp. | (¾ oz.) green onions, sliced 1/8” |
| 6 | Tbsp. | (¾ oz.) carrot, julienned 1/8”x2” |
| 1 1/2 | tsp. | lime zest |
| 1 1/2 | tsp. | cilantro, minced |
| 1 | Tbsp. | lime juice, freshly squeezed |
| 3/4 | tsp. | kosher salt |
| 3/4 | tsp. | granulated sugar |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
Spicy Strawberry Ssam Sauce
- Place all ingredients in a blender and puree until smooth, 1-1½ minutes. Pour into a container, cover and refrigerate for up to 3 days.
Crunchy Almond Slaw
- Place first nine ingredients in a mixing bowl. Pour lime juice over the mixture, add salt and sugar and toss to incorporate.
- Let slaw sit for at least 20 minutes before serving. Refrigerate up to 12 hours.
Assemble, per order:
- Heat grill over high heat. Whisk canola oil, salt, sugar and Korean chili powder in a bowl. Gently toss 2 avocado quarters in oil mixture until evenly coated.
- Place unpeeled avocado quarters on hot grill and cook until grill marks appear, about 1 ½ minutes on each cut side. Remove from grill.
- Place 2 butter lettuce leaves on plate. Place ¼ cup quinoa on each leaf, and drizzle with 2 tsp. of Spicy Strawberry Ssam Sauce.
- Peel grilled avocado quarters and place one quarter on top of each lettuce cup, grill side up. Mound ¼ cup of Crunchy Almond Slaw around each avocado quarter. Serve with 1 oz. Spicy Strawberry Ssam Sauce and lime wedges.
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.
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