Avocado With Mojito Dressing

Name: Avocado With Mojito Dressing
Ingredients: 1/2 None baguette, torn into large chunks; 4 tbsp extra virgin olive oil; 9 oz frozen fava beans, thawed (or 1 lb fresh peeled fava beans); 2 None limes, juiced, peels reserved; 1/4 cup fresh mint leaves, chopped; 1 tsp sugar; 1/2 tsp salt; 1 None hot green chili, finely chopped; 7 oz cherry tomatoes, halved; 2 None ripe avocados, halved, pitted, peeled, sliced

10 ingredients

4 steps

Ingredients

1/2 None baguette, torn into large chunks
4 tbsp extra virgin olive oil
9 oz frozen fava beans, thawed (or 1 lb fresh peeled fava beans)
2 None limes, juiced, peels reserved
1/4 cup fresh mint leaves, chopped
1 tsp sugar
1/2 tsp salt
1 None hot green chili, finely chopped
7 oz cherry tomatoes, halved
2 None ripe avocados, halved, pitted, peeled, sliced

Directions

1

Preheat oven to 400°F. Coat bread with 1 tbsp extra virgin olive oil. Arrange on a shallow baking tray and cook for 2-3 mins, until golden and crunchy.
2

Blanch fava beans in boiling salted water until just tender. Shock in ice water then peel.
3

To make the mojito dressing, combine lime peels, mint, sugar, salt and lime juice in a food processor. Pulse until pulpy. Strain, pushing through as much juice and pulp as possible. Whisk in remaining olive oil and green chili.
4

Arrange tomatoes, croutons, fava beans and avocado on serving plates. Sprinkle with coarse sea salt. Pour mojito dressing over top. Serve immediately.