Cook With Us #9: Mexican avocado salad
Today will be the first time I participate in cook with us contest and I would like to thanks all the sponsors and organiser for having this contest. This week theme is Mexican/ avocado. This theme to me is kinda hard, because I have very little knowledge about Mexican food. To make things worst, I have not even eaten any Mexican food before! As for all thos reason, I have done some googling to learn more about Mexican food, so if my dish I am going to show you soon have some how insulted Mexican cuisine, I apologise in advance. When thinking about Mexican food, it reminds me of spicy, bright, fresh ingredients and ofcourse tacos! I have taken all those factors as an inspiration to my dish. And....
I present to you: Mexican avocado salad
Mixed roasted vegetables; marinated the tomato; cheese chips; yogurt corn sauce; coriander oil; spicy sauce.
The ingredients
Top left: Yogurt, corn and fermented hot sauce
To me this sauce is essential to the final dish, it ties all the element together. The yogurt contributes to the milky tanginess. The corn for the frangants and sweetness. The fermented hot sauce for the spice, it's made from Birdseye chille( Mexican chille are hard to find here), apple cider vinegar, sea salt .
.
Bottom left: vegetable mix
We have the roasted pumpkins, roasted sweet potato, roasted carrot and boiled sweet corn.
I decided to roast the vegetable to intensify and bring out its natural sugar. As for the corn, I kept it simple by boiling it to retain its fresh flavour with making it sweeter.
.
Middle top: marinated tomato
Tomato by its own is nice, but I want to make it a WOW element. I marinaded it in agave nectar, Apple cider vinegar, tequila, thyme and sea salt. The end product is a punchy sweet and sour thyme-mee flavoured tomato.
.
The middle: coriander oil
Just for an extra layer of flavour, it's made by pounding it in a morta and pesto with seasalt, coriander leaves and oil.
.
Middle bottom: avocado
.
Right: QUESO QUESADILLA chips
I have grated the cheese in a round shape mold and baked it in a over until slightly colour and very crispy. This adds a nutty cheese flavour and a crispy texture, it's also a inspiration from the traditional taco.
Building the dish
1. Cover a mold with cling wrap, place a layer of sliced avocado
2. Add the corn
3. Add the roasted sweet potato and pumpkin
4. Add marinated tomato, cover and chill to let the flavour mingle around.
5. While waiting, I put the sauces on the plate.
Yogurt corn sauce
6. Chille sauce
7. The chilled salad mix
8. Add the roasted carrot and decorate with coriander leaf
9. Lastly add drizzle coriander oil and place a cheese cracker on the side of the salad
and there is the final product!
Thanks for reading this post, hope all of you enjoyed it
As always feel free to leave a feedback below! Cheers!!
Mixed roasted vegetables; marinated the tomato; cheese chips; yogurt corn sauce; coriander oil; spicy sauce.
The ingredients
To me this sauce is essential to the final dish, it ties all the element together. The yogurt contributes to the milky tanginess. The corn for the frangants and sweetness. The fermented hot sauce for the spice, it's made from Birdseye chille( Mexican chille are hard to find here), apple cider vinegar, sea salt .
.
Bottom left: vegetable mix
We have the roasted pumpkins, roasted sweet potato, roasted carrot and boiled sweet corn.
I decided to roast the vegetable to intensify and bring out its natural sugar. As for the corn, I kept it simple by boiling it to retain its fresh flavour with making it sweeter.
.
Middle top: marinated tomato
Tomato by its own is nice, but I want to make it a WOW element. I marinaded it in agave nectar, Apple cider vinegar, tequila, thyme and sea salt. The end product is a punchy sweet and sour thyme-mee flavoured tomato.
.
The middle: coriander oil
Just for an extra layer of flavour, it's made by pounding it in a morta and pesto with seasalt, coriander leaves and oil.
.
Middle bottom: avocado
.
Right: QUESO QUESADILLA chips
I have grated the cheese in a round shape mold and baked it in a over until slightly colour and very crispy. This adds a nutty cheese flavour and a crispy texture, it's also a inspiration from the traditional taco.
Building the dish
Yogurt corn sauce
and there is the final product!
As always feel free to leave a feedback below! Cheers!!
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Wow - @alansthoughs - this looks delectable at all accounts. Made my mouth water even early in the morning and inspired me to make more mexican dishes. Since this is your first entry in our contest please can you add a photo with any of the ingredients with your name and date and @cookwithus contest
the first photo have those needed criteria. thanks for compliment
My sincere apologies - you have indeed fulfilled the criteria. Please note that we do not require this going forward - as we now know who you are and look forward to your future entries
No apologies needed, I guess it's more common to put the indicator at the last photo. Yup, thx for reminder, I notice that in the rules and regulations :)
Great recipe @alanthoughs - inspired me to enter - rather late than never
yup yup better post quickly...
Done
Beautiful entry @alansthoughts, I love that you photographed your plating process! Also can't resist a crunchy cheese crisp! Look forward to seeing more of your entries for @cookwithus! Lovely to meet you!
thanks for the wonderful compliment @whattheduck!!
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Wow you really nailed the Mexican thing. The ingredients are spot on and the addition of the squash and pumpkin are awesome. I love the lovely cheese quesadilla even though I don't eat cheese. It's really inventive and would be adored in a fine dining Mexican restaurant. The presentation is wonderful.
Thanks!! Glade to hear that from someone who has knowledge in Mexican cuisine! Was kinda afraid I would insult some Mexican people.
The Mexicans I have met would be happy and anxious to eat this.
That's great news!
What a great food post..the freshness of your ingredients are wonderful too! @alansthoughs
Thanks! @dianadee