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Cashew Crusted Seared Avocado Halves

Serves12
Ingredientsavocados
Menu PartEntree
Cashew-crusted avocados

Chef Michael C. Jones

Mizuna

Spokane, Wash.

At Mizuna in Spokane, Wash., chef Michael Jones coats avocado halves with chopped cashews accented with five-spice seasoning, then sears them to create a crispy exterior. He then plates the crunchy avocado halves with an Asian-style vegetable stir fry tossed with cooked rice noodles. The dish makes a craveable meatless entree for a plated dinner.

Ingredients

6 oz. chopped raw cashews (1½ cups)

1 tbsp. Chinese five-spice powder

1 tbsp. salt

12 avocados, peeled, seeded and halved

Vegetable or canola oil for cooking

¼ cup sesame oil

12 oz. broccolini, cut into 2-in. pieces

12 oz. shiitake mushrooms, sliced

6 garlic cloves, minced

12 green onions, sliced

Salt and pepper, to taste

½ cup Shaoxing wine or medium dry sherry

1 lb. 14 oz. cooked rice noodles

Cilantro and rice vinegar, for garnish

 

Steps

  1. In shallow bowl, combine chopped cashews, Chinese five-spice and salt. Press each avocado half, cut side down, into the mixture to coat each flat side. 
  2. Heat a skillet over medium heat and add enough vegetable oil to coat the pan. Sear the avocados, cashew-coated side down, 3 to 4 minutes or until the cashews are toasted. Repeat the process until all avocados are seared. Set aside.
  3. Heat another large skillet or wok over medium-high heat and add the sesame oil. Add the broccolini, shiitake mushrooms, garlic, green onions, salt and pepper. Sauté until broccolini is tender-crisp and shiitake mushrooms are cooked through.
  4. Pour in wine to deglaze the pan, scraping the bottom. Add the cooked rice noodles, tossing everything together. 
  5. To serve, place about 1½ cups rice noodle mixture onto each plate. Top each with 2 avocado halves. Serve with cilantro and rice vinegar.

Photo courtesy of California Avocado Commission

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