The Green Cuisine
Entrée
Yields1 Serving
 1 avocado
 ½ cup microgreens or your favorite greens
 Aji verde sauce (instructions below)
 Lime vinaigrette (instructions below)
 Pickled red onions (instructions below)
 Tortilla strips or seasoned puffed rice, to garnish
Aji Verde Sauce
 ½ cup mayo
 1 large bunch of fresh cilantro (stems removed)
 2 medium jalapeños, roughly chopped
 3 cloves garlic, roughly chopped
  cup cotija cheese
 1 tbsp lime juice, to taste
 ¼ tsp salt, to taste
Lime Vinaigrette
 ¼ cup fresh lime juice
 ½ cup avocado oil
 2 cloves garlic, minced
 2 tbsp quality maple syrup (or honey)
 1 tsp quality maple syrup (or honey)
 1 tsp Dijon mustard
 2 tbsp fresh cilantro, finely chopped
 ½ tsp cumin powder
 salt and pepper, to taste
Pickled Red Onions
 1 small red onion
 1 cup white vinegar
 1 cup water
 2 tsp white sugar
 2 tbsp white sugar
 1 tbsp sea salt
Aji Verde Sauce
1

In a blender or food processor, combine all ingredients and blend until sauce is green and relatively smooth. Some texture is okay.

Lime Vinaigrette
2

In a mason jar, combine all ingredients and shake until well blended. Refrigerate before using.

Pickled Red Onions
3

Using a mandoline, thinly slice onion and place into an empty mason jar.

4

To a small saucepan over medium heat, add vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve, about 1 min.

5

Let cool for about 10 min. Then pour into the jar, over the onions.

6

Set aside to cool completely and then store in the fridge.

7

Tip: You’ll know they’re ready to eat once they’ve softened and have turned bright pink. They'll keep in the fridge for up to 2 weeks.

Charring the Avocado
8

Cut the bottom portion of your avocado off to access the pit. Using a small demi spoon, take your time carving and scooping out the avocado pit. Then remove the skin of the avocado by carefully peeling it.

9

Place your peeled avocado flat side down on a cookie sheet. Using a kitchen blow torch, begin charring the peeled avocado. (This will give the effect that your avocado still has
the skin on it.)

10

Lift your charred avocado off the cookie sheet and fill the empty cavity with the aji verde sauce. Carefully place the filled avocado flat side down on a plate.

Plating
11

Add 1⁄2 cup of greens to your plate (we used microgreens), and dress with some of the lime vinaigrette. Next, add a few of your pickled red onions. For crunch and garnish, add seasoned tortilla strips or make some seasoned puffed rice.

Ingredients

 1 avocado
 ½ cup microgreens or your favorite greens
 Aji verde sauce (instructions below)
 Lime vinaigrette (instructions below)
 Pickled red onions (instructions below)
 Tortilla strips or seasoned puffed rice, to garnish
Aji Verde Sauce
 ½ cup mayo
 1 large bunch of fresh cilantro (stems removed)
 2 medium jalapeños, roughly chopped
 3 cloves garlic, roughly chopped
  cup cotija cheese
 1 tbsp lime juice, to taste
 ¼ tsp salt, to taste
Lime Vinaigrette
 ¼ cup fresh lime juice
 ½ cup avocado oil
 2 cloves garlic, minced
 2 tbsp quality maple syrup (or honey)
 1 tsp quality maple syrup (or honey)
 1 tsp Dijon mustard
 2 tbsp fresh cilantro, finely chopped
 ½ tsp cumin powder
 salt and pepper, to taste
Pickled Red Onions
 1 small red onion
 1 cup white vinegar
 1 cup water
 2 tsp white sugar
 2 tbsp white sugar
 1 tbsp sea salt

Directions

Aji Verde Sauce
1

In a blender or food processor, combine all ingredients and blend until sauce is green and relatively smooth. Some texture is okay.

Lime Vinaigrette
2

In a mason jar, combine all ingredients and shake until well blended. Refrigerate before using.

Pickled Red Onions
3

Using a mandoline, thinly slice onion and place into an empty mason jar.

4

To a small saucepan over medium heat, add vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve, about 1 min.

5

Let cool for about 10 min. Then pour into the jar, over the onions.

6

Set aside to cool completely and then store in the fridge.

7

Tip: You’ll know they’re ready to eat once they’ve softened and have turned bright pink. They'll keep in the fridge for up to 2 weeks.

Charring the Avocado
8

Cut the bottom portion of your avocado off to access the pit. Using a small demi spoon, take your time carving and scooping out the avocado pit. Then remove the skin of the avocado by carefully peeling it.

9

Place your peeled avocado flat side down on a cookie sheet. Using a kitchen blow torch, begin charring the peeled avocado. (This will give the effect that your avocado still has
the skin on it.)

10

Lift your charred avocado off the cookie sheet and fill the empty cavity with the aji verde sauce. Carefully place the filled avocado flat side down on a plate.

Plating
11

Add 1⁄2 cup of greens to your plate (we used microgreens), and dress with some of the lime vinaigrette. Next, add a few of your pickled red onions. For crunch and garnish, add seasoned tortilla strips or make some seasoned puffed rice.

The Green Cuisine

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