Hot avocado isn’t something that I’m usually into. Guacamole, I love. Avocado on toast is a favourite breakfast treat. And who could forget the beauty of a classic BLT, turned into something really special with a little avocado and an unfortunate acronym (BLAT).
But when it comes to actually cooking avocado, I tend to steer clear. It could possibly have something to do with the disaster that was an avocado soup I made for a dinner party in the 90s when I was young and naive. Or it could just be that you don’t see recipes for warm avocado very often.
Either way, when I was reading Jamie’s America I couldn’t help but be intrigued by his ‘Mad Dog Salad’ that contained tortilla chips, melted cheese and roast avocado. Putting aside my hot avocado prejudice, I gave it a go. And while the avocado was surprisingly delicious. Still rich, but more interesting with its crispy edges. The texture meaty and substantial, not the greasy softness I was imagining.
But eating salad leaves with your fingers is a bit funny. And eating tortilla chips covered in melted cheese with a fork feels a touch barbaric. And my Irishman thought it was a bit token trying to make nachos seem healthy. Not entirely a winner, but the avocado we loved.
So I had a bit of a think about it and came up with this roast avocado and couscous salad. A great little dish with the onion-spiked couscous balancing out the rich, toasty avocado. And one that makes sense to eat with a fork.
[5 ingredients]
roast avocado & couscous salad
serves 2
Feel free to use a different grain for this salad. Burglur wheat or freekah would make a more interesting substitute as would cooked quinoa.
If the warm avocado makes you a little nervous, by all means serve it with raw avocado.
This is a great thing to make if your avocado is a little on the under-ripe side. It won’t soften a rock hard avo’ but it will help along one that is a little too hard to spread on toast.
I’ve been having an issue with lumpy couscous of late but have overcome the problem. Instead of using a fork to fluff before serving, I’ve found that a wire whisk does a much better job.
1 large avocado
1/2 cup couscous
1/4 small red onion, peeled & finely diced
1 tablespoon lemon juice
2 handfuls mixed leaves
Preheat oven to 200C (400F). Cut avocado into quarters, lengthwise, discarding stone and peel. Drizzle with a little olive oil and season generously with salt & pepper. Bake for about 15minutes or until hot and sizzling and starting to go a little golden at the edges.
Meanwhile, place couscous and onion in a heatproof bowl and pour over 1/2 cup boiling water. Season and stir through a tablespoon extra virgin olive oil. Cover and stand until needed.
Whisk together 1 tablespoon lemon juice with 1 tablespoon extra virgin olive oil. Season.
To serve, fluff couscous with a wire whisk or a fork. Toss leaves and couscous through dressing and arrange on a platter or 2 plates. Top with hot avocado.
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I love avocado but I’ve never tried it warm, we’ve got a couple sitting at home at the moment so I might try roasting them.
Roast avocado? Now thats a thought! Sounds like my sort of salad, definitely going on my “to try list”. Never used to be a huge fan of avocado, recently realised that i loveee hass avocado’s but am not too particularly keen on the other varieties.
Love the idea of roasted avocado – the ones in the stores here are hardly ever “just right” for eating raw. Can’t wait to try this.
Got a solution for your lumpy couscous: Get a small saucepan with a tight-fitting lid. Sautee your onion in a little olive oil at the bottom of it, then add the water and bring to a boil. Add the dry couscous, stir once around, put on the lid and turn off the flame (move it off the burner if your stovetop’s electric). Never gets lumpy, no need to wrestle with clingfilm, and you get more onion flavor when it’s been cooked a little first.
Yes hot avo does sound a little weird. The closest I come is some of my guacamole getting toasted on a nacho. Your recipe does look good and worth trying something new.
I love when you publish an idea that I know will be become a regular meal at my house. I am going to try this one before the end of the week!
I still have to try avocado, dammit! :(
Wei Wei
Mmm this roasted avocado sounds really interesting…I normally use it raw, but you’ve spiced my curiosity. I’ll give it a try :)
Thank you for this recipe! I have an avocado I need to do something with and as much as I LOVE couscous I have never made it from scratch. Just the boxed flavored variety. So, a quick easy and yummy recipe for summer is right up my alley. Will have to try tonight!
Now, if I could only successfully roast veggies, especially squash and zucchini! Have amy tips for that?
One “must” follow rule about roasting fresh veggies is a hot oven, it makes for less time in the oven which will help maintain the integrity of Veggie on the inside; specially your softer vegetables but give you the rich roasted caramelization on the outside. I preheat to 425 and if your oven cooks a little hotter go for 400. I would roast avocado for 10 to 15 minutes or until they are rich medium golden brown or to what ever level you prefer. And more info on veggies; one thing I have learned is to pay attention to cutting them the same size; and Please cut onions in thick chunks because they over cook ( AKA burn) when in thin rings or wedges. You will get the best results if you use the convection feature on you oven sense the air flow from convection heat will dry the steam up coming from the vegetables . No convection oven; roast vegetables on a wire roasting rack to allow for airflow. Do remember to place a baking pan, preferably one a size larger on the oven rack beneath your wire roasting rack to catch the drips. It makes it less complicated to separate the quicker cooking veggies from the slower cooking veggies. Vegetables with higher water content normally roast in 10 to 15 minutes, (two examples squash & asparagus) your denser vegetables in 15 to 20 minutes, (two examples Brussel sprouts & green beans)
and root vegetables or more solid ones (two example sweet potatoes & turnips) up to 40 to 45 minutes. But the best rule is start with less & add more; of coarse we all know that rule covers a lot of things across the board when in the kitchen having fun & loving COOKING?
Simple, healthy and delicious. Perfect! Your photos are gorgeous. I really hope you will submit this to http://www.FindingVegan.com ~Kathy
One “must” follow rule about roasting fresh veggies is a hot oven, it makes for less time in the oven which will help maintain the integrity of Veggie on the inside; specially your softer vegetables but give you the rich roasted caramelization on the outside. I preheat to 425 and if your oven cooks a little hotter go for 400. I would roast avocado for 10 to 15 minutes or until they are rich medium golden brown or to what ever level you prefer. And more info on veggies; one thing I have learned is to pay attention to cutting them the same size; and Please cut onions in thick chunks because they over cook ( AKA burn) when in thin rings or wedges. You will get the best results if you use the convection feature on you oven sense the air flow from convection heat will dry the steam up coming from the vegetables . No convection oven; roast vegetables on a wire roasting rack to allow for airflow. Do remember to place a baking pan, preferably one a size larger on the oven rack beneath your wire roasting rack to catch the drips. It makes it less complicated to separate the quicker cooking veggies from the slower cooking veggies. Vegetables with higher water content normally roast in 10 to 15 minutes, (two examples squash & asparagus) your denser vegetables in 15 to 20 minutes, (two examples Brussel sprouts & green beans)
and root vegetables or more solid ones (two example sweet potatoes & turnips) up to 40 to 45 minutes. But the best rule is start with less & add more; of coarse we all know that rule covers a lot of things across the board when in the kitchen having fun & loving COOKING?
Thanks for sharing Shirley!
I just subscribed, having found you through The Daily Brainstorm. I’m going to try this recipe asap. Love the title of your blog too – sounds like something I really need, as I’m very busy but do want to eat well and healthy, and I also work from home so can cook.
That was soooooo good! I never would have thought of a warm avocado in anything, but having one on hand I made this for dinner. Delish! Thank you as always!
I actually love warm avocado! Exactly how you said – with melted cheese – but in a toasted sandwich with tomato. It’s one of my favorite things to order in sandwich places with few vegetarian options.
But I didn’t even know that you could roast them. I wonder if you could braise them…my friends are very into braising these days. I was a bit skeptical, but I tried the Julia Child cucumbers and I was definitely intrigued.
I don’t think I have ever eaten roasted avocado, but this sounds amazing! I love the idea of this salad. I bet the textures are awesome.
Ooo, hot avo – I like it!
But with any type of avocado? There are at least 3 type on top of my head.
The one that you use looks like Hass.
enrique
yes I used a hass – they’re my favourite but I’m sure other varieties would work as well – you might just need to adjust the cooking time
kathy
thanks for the link to finding vegan – just submitted
karen
my favourite way to cook zucchini is to slice thinly into coins and pan fry in olive oil with some garlic over a medium high heat for about 8 minutes or until it is all soft and melting. so so good
marie
thanks for the couscous tip –
I’m new to your blog, found it through foodgawker, and just wanted to let you know how much I loved this recipe. I made it for dinner tonight. I’d never tried roasting avocado before and… wow. Fantastic. :)
Jesus Christ I’m really starting to get hungry here… you’ve just taken avocado to a whole other level :)
i’m so glad avocado is so cheap now (since they’re in season). Love it when one is so ripe and luscious. I’ve to be careful not to eat an entire fruit of it. :) Thanks for sharing the roasted idea.
I am looking forward to reading this post, but the photos aren’t showing, so I’ll wait ’til they reappear.
nerida
thanks for letting me know about the photos – technical glitch – all fixed up now
kim
yes avocado season is the best!
candida
so glad you enjoyed!
I love the creative use of an avocado here! I just tried this salad and it’s great. I used balsamic instead of lemon juice and it was very tasty. Added just a bit of sweetness that I like.
Well, having Googled “roast avocado” I’m now off to try your ideas. Three avocados sitting in the fruit bowl and the weather here in Burgundy as turned decidedly un-salady!
Pork chops and leftover roast veg tonight with a side of hot avo – sure it’ll be fab!
Thank you for the great blog.
I can’t believe I didn’t come up with this! I love the avocado and all it can do! Thank you so much for the recipe :)
…and I love your blog; so simplistically beautiful in style and chock full of great food ideas!
Thanks Yahfah!
Can’t wait to try hot advocardo
I roasted a couple with tomatoes herbs greens and then pureed them in my vitamix for a creamy tomato soup :)
oh yum Sue!