Avocado Brine (see make ahead recipe below)
4 firm-ripe, Fresh California Avocados seeded, peeled and halved
2 cups water
1 cup red quinoa
1 cup flour
1/2 tsp. paprika
1/2 tsp. black pepper
2 Tbsp. lemon zest
2 eggs
2 cups canola oil or vegetable oil (for frying)
2 heirloom tomatoes medium, or beefsteak tomatoes
1/2 cup extra virgin olive oil
Tomato Relish (see make ahead recipe below)
4 basil leaves finely chopped
4 dill sprigs finely chopped
4 parsley leaves finely chopped
Avocado Brine Ingredients:
2 1/2 Tbsp. sea salt
2 cups water
1 cup lime juice
Tomato Relish Ingredients:
1/2 yellow onion diced
1 clove garlic peeled and minced
1/2 red bell pepper diced
1/2 cup extra virgin olive oil
1/2 Tbsp. Calabrian chiles or red serrano peppers, chopped
1/2 tsp. ground coriander
1/2 tsp. dried oregano
1 1/2 cups vine ripe tomatoes chopped
2 Tbsp. sherry vinegar or red wine 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.
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.