Little Gem Avocado Salad

Little Gem Avocado Salad
Staff Writer
Fifth Group Restaurants

“I really like this salad for its simple ingredients, but also for its complex variations between technique, texture and temperature, says chef Chad Clevenger of Alma Cocina, a Latin American and Mexican-inspired restaurant in downtown Atlanta.  

Recipe By: Chef Chad Clevenger of Alma Cocina

4
Servings
2068
Calories Per Serving
Deliver Ingredients

Ingredients

For the dressing

  • 4  Ounces  Serrano peppers with seeds
  • 2 cups gold tequila

  • 2 cups champagne vinegar

  • 2  Teaspoons  salt
  • 1  Pound  goat cheese


For the goat cheese balls

  • 2 eggs mixed with 1 ounce of water
  • 2 cups tortilla chips, ground



  • 2 cups 1-ounce goat cheese balls

  • ½ cup all-purpose flour


For the pickled grape tomatoes

  • 1 ounce kosher salt

  • ½ cup rice wine vinegar
  • 1 pound grape tomatoes

  • 2 ounces granulated sugar


For the salad

  • 2 avocados
  • Olive oil
  • Salt and pepper, to taste
  • 2 head gem lettuce

Directions

For the dressing

In a medium-sized pot, reduce the tequila for about 10 minutes. Place into another bowl and set aside.
 Using the same pot (but without the tequila in it) bring the vinegar to a boil.
 While the liquid is hot, puree all ingredients in the blender until smooth

.

For the goat cheese balls

Take goat cheese balls and dust with the flour

. Dunk the balls in the egg wash and then roll in the tortilla crumbs

. Fry at 350 degrees for 30 seconds.



For the pickled grape tomatoes

Cut all tomatoes in half and toss in salt, sugar, and vinegar
. Let sit for 30 minutes and drain. 

For the salad

Take the sweet gem lettuce and cut in half length wise, then season with salt, pepper, and olive oil. Split the avocados, remove the seeds and the skin. Season with salt, pepper, and olive oil.  Place on grill and cook for 3 minutes or until lightly charred.

 When lettuce is grilled, cut off the core end of the lettuce and place on desired plate. Next sprinkle pickled grape tomatoes and charred avocado randomly over the lettuce and plate. Place fried goat cheese balls on the plate. Drizzle with the dressing.

Nutritional Facts

Total Fat
140g
100%
Sugar
38g
42%
Saturated Fat
80g
100%
Cholesterol
224mg
75%
Carbohydrate, by difference
129g
99%
Protein
79g
100%
Vitamin A, RAE
1143µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
66mg
88%
Vitamin K (phylloquinone)
71µg
79%
Calcium, Ca
2159mg
100%
Choline, total
79mg
19%
Copper, Cu
2mg
0%
Fiber, total dietary
24g
96%
Fluoride, F
48µg
2%
Folate, total
119µg
30%
Iron, Fe
10mg
56%
Magnesium, Mg
289mg
90%
Manganese, Mn
2mg
100%
Niacin
7mg
50%
Pantothenic acid
3mg
60%
Phosphorus, P
1817mg
100%
Riboflavin
3mg
100%
Selenium, Se
15µg
27%
Sodium, Na
3410mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
173g
6%
Zinc, Zn
8mg
100%

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.

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