CRISPY AVOCADO “BLT” WRAP
Avocados from Mexico
¼ cup pepitas, toasted and finely chopped
2 tablespoons cilantro, chopped
1 tablespoon lime juice
½ cup mayonnaise
1 teaspoon chipotle powder
Salt, to taste
3 Avocados from Mexico, peeled and sliced into eighths
Flour seasoned with salt and pepper
1 egg, beaten
Juice of 2 limes
2 cups panko crumbs
6 flour tortillas, warmed
12 slices thick-cut bacon, cooked crisp
6 leaves red-leaf lettuce
6 slices tomato
Mayonnaise: Combine all ingredients. Keep chilled.
Avocados: Dredge avocado slices in flour. In separate
bowl, combine egg and lime juice. In another bowl, place
panko. Working with 4 pieces at a time, dip avocado
into egg mixture, then evenly coat in panko.
In a deep pot, add 1 inch oil; heat to 375°F. Fry avocado
until golden. Drain on paper towels. Spread
mayonnaise on tortillas, and cover with
bacon, lettuce, tomato and avocado.
Then wrap. Makes 6 servings.
MANDARIN COCONUT SALAD
King’s River Packing
2 tablespoons mirin or rice wine vinegar
3 tablespoons liquid coconut oil
or extra-virgin olive oil
2 teaspoons maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
1 head bibb lettuce, rinsed and drained
6 mandarin oranges, peeled and sectioned
4 bacon slices, cooked and crumbled (optional)
½ cup coconut flakes, lightly toasted, cooled
1⁄ 3 cup pecans, toasted, cooled and chopped
Dressing: Whisk together all ingredients.
Salad: Tear lettuce into bite-size pieces
and arrange on 2 plates.
Place half the mandarin sections and half
the bacon crumbles, if using, on each salad.
Sprinkle each salad with half the toasted
pecans and half the coconut flakes. Drizzle
dressing over salads. Makes 2 entrée servings
or 4 side-salad servings.