Spring Avocado Toast


I have created a spring version for one of favorite things, the "Avocado Toast!"


Have you had fava beans yet, well you need to and this is the perfect way to get familiar with it. The only drawback is that it takes a bit of work to peel them, but I will show you all the steps necessary to make this as seamless as possible.


Now there are a lot of different ways of preparing an avocado toast, but I am always drawn to ones that have a lot of texture. A "Molcajete" (see note) is the best tool for this, but you can also use a potato masher or a fork to achieve a chunky consistency.


Notes on Equipment/Ingredients :

Molcajete: is a large mortar and pestle made with a volcanic stone. I personally love to use this for any guacamole, salsa, and fresh sauces.


Walnuts: Soak the walnuts overnight in warm water OR place the walnuts in a jar, fill it with water, close the lid, then place it in the frig for 24-48 hours. This soaking process not only makes walnuts super delicious but it also increases the bioavailability of the many nutrients, specially the b-vitamins.


----This makes a wonderful snack all by itself.


Fava Beans: peel or not to peel, that is the question??

Based on my research, Italians do not peel them and incorporate it into their dishes as is. Have not tried this method myself but will definitely in the future.

I have always peeled them,not only to expose their vibrant green color but also their delicate flavor.


How to prepare the fava beans: remove them from the pods, then place them on a small sheet pan and place in the freezer for about 30 minutes. After 30 minutes, let it thaw for 10 minutes, and then squeeze them out of the peel. You can store the peeled fava beans in the refrigerator for a few days or freeze them for later use.


Ingredients:

1 Garlic Clove

2 Ripe Avocados

1/4 Cup Fresh Fava Beans

2 TBS Red Onion (finely diced)

1-2 Sprigs of Mint (chiffonade)

2TBS Walnut (soaked/chopped)

Kosher Salt/Black Pepper


Garnishes:

Grape Tomatoes (finely diced)

Lemon (thin slices)

Mint leaves



Note: Chiffonade is when you place about 4-6 leaves (any herbs, in this case mint) on top of one another then roll the stack tightly and holding it horizontally on your cutting board and start cutting real thin slices with your knife.



Method:


1) Crush the garlic into a paste with the mortar and pestle.

2) Then cut the avocado in half and spoon out the flesh into the mortar/bowl and mash it. Make sure to leave small chunks of avocado unless you like it smooth.

3)Now add the fava beans and mash them slightly, then continue to add the rest of the ingredients and season to your taste.

4)Place it on your favorite toast, add your choice of garnishes and enjoy.



Bon Appetit!





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