Monday, March 7, 2011

eat; mexican inspired avocado boats

I am loving the idea of a 'salad boat' and so for this week, I couldn't resist but post my latest creation! Here in California, we have Mexican food in abundance, but I have not been a fan. Maybe because it is based around meat, or maybe I don't like my food looking like it's a dogs breakfast, either ways, I cannot help but associate it has 'hang over' food or 3 am food! I have been taken to everyone I know 'favourite' Mexican restaurant as a way to introduce me to 'the best'. Nup. Still haven't found what I'm looking for in Mexican food. So this week I decided to create my own Mexican inspired amazingness that even a true Mexican would be impressed with. And here it is!

Serves 2

What you need;
1 ripe avocado
1 organic tomato
1/4 red onion
1/2 yellow capsicum (bell pepper)
big handful of fresh corriander (cilantro)
1 can of black beans
4 Tbs olive oil
1/2 garlic clove
juice of half a lime
pinch of cayenne pepper
salt to taste
good quality corn chips that are unsalted (health store quality)

Chop up the tomato, red onion and capsicum into small pieces. Place in a bowl. Roughly chop the fresh corriander and place in the bowl with the other vegies. 

Open the can of black beans and drain in a colander. Rinse under running water and drain well. Add to the vegies and mix together.

Mince the garlic into a small bowl and add oil, lime juice, salt and pepper. Mix and set aside.

To prepare, lay out as many con chips on a plate as you would like to eat. Slice the avocado in half and remove the seed. Gently peel away the skin. Be careful not to destroy the shape. Gently place on the corn chip base aiming to keep the avocado level.

With a spoon, add small amounts at a time until, piling as high as you can get without it collapsing into the corn chip bed.

Drizzle the dressing evenly over the top of the salad with a teaspoon. Vola, an avocado boat fit for the king of Mexico!

Eating this can be a challenge. I suggest serving with a knife and fork so you can slice small pieces of avocado and scope up the salad onto a corn chip and eat it in a similar way to a chunky dip.

Buon Appetito!!!


  1. Yum, will deg give this one a go, but will use my cherry tomatoes in the backyard instead :)

  2. Perfect with garden grown fresh tomatoes!!!! Let me know how it goes! And make sure you get a good quality corn chip!

  3. this is a beautiful, artistic and looks delicioso !!