Photo courtesy The Candle Café
Chipotle vinaigrette gives this stuffed avocado an extra kick.
Serves 8 SERVINGS
Ingredients
- 1 cup plus 1 teaspoon extra-virgin olive oil or grapeseed oil
- 2 shallots, sliced
- 2 tablespoons fresh lime juice
- 1/4 cup water
- 1 clove garlic, sliced
- 1 tablespoon apple cider vinegar
- 1 teaspoon chipotle chile powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon chopped fresh cilantro
- 1/4 teaspoon chopped fresh oregano
- 1 large heirloom tomato, diced, or 1 cup cherry tomato halves
- 1 cup cooked fresh or frozen corn, thawed if frozen
- 1 cup cooked fresh or frozen peas, thawed if frozen
- 1 cup chopped cucumber
- 1/2 red onion, thinly sliced
- 1 pound fresh watercress, stemmed
- 4 ripe avocados, halved, pitted and peeled
- 1/2 cup hemp seeds, to garnish
Directions
- To make vinaigrette, heat 1 teaspoon of olive oil in a sauté pan over medium-high heat. Add shallots and sauté until soft, about 5 minutes, and remove from heat.
- Combine shallots, remaining 1 cup of oil, lime juice, water, garlic, vinegar, chipotle powder, paprika and salt in a blender. Blend until smooth. Transfer to a bowl and stir in cilantro and oregano.
- To prepare salad, combine tomato, corn, peas, cucumber and red onion in a large bowl. Add enough vinaigrette to lightly coat vegetables and gently toss together.
- Arrange watercress on salad plates and top with avocado halves. Scoop vegetable mixture into center of avocados. Sprinkle each serving with hemp seeds and drizzle with more vinaigrette to taste.Learn more about nutritious seeds in How to Be a Seed Eater.
Excerpted from The Candle Café’s latest cookbook, Vegan Holiday Cooking From Candle Café.
The Candle Café is one of New York City’s premiere plant-based hot spots. This is a good recipe to experiment with using less familiar but affordable vegetables such as edamame and jicama.
Featured seeds: hemp seeds
