California Avocado season has ended.

Avos Avos Avos

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Avos Avos Avos



Serves: 1

Avocado Fondue (Yield: 3/4 cup)
4 oz. Fresh California Avocado, peeled and seeded*
2 oz. mascarpone
1 oz. goat cheese
3/4 tsp. lime juice
3/4 tsp. salt
1/4 tsp. white pepper
Dressed Avocado
1/4 Fresh California Avocado, peeled, seeded, thinly sliced*
2 tsp. Extra virgin olive oil
1 tsp. lime juice
As needed Maldon salt and cracked pepper to taste
Crispy Avocado
1/4 Fresh California Avocado, peeled and seeded*
1/4 oz. Kataifi dough (shredded filo dough)
1 Tbsp. clarified butter
As needed Salt and pepper to taste
As needed Oil for frying

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Avocado Fondue:

  1. Combine all ingredients in a food processor and process until smooth. Place puree in a small sauce pan and heat until warm. Pour contents into a small ramekin to serve.

Dressed Avocado:

  1. Whisk extra virgin olive oil with the lime juice. Add Maldon salt and cracked pepper to taste.
  2. Place avocado slices on a plate large enough to hold fondue, dressed avocado and crispy avocado. Drizzle avocado slices with the lime dressing.

Crispy Avocado:

  1. Heat vegetable oil in a deep fryer or large heavy pot to 350° F.
  2. Lay a bundle of Kataifi on a work surface and brush with clarified butter. Wrap the dough around the avocado wedge leaving the edges exposed.
  3. Fry for about 1 minute until the Kataifi is golden and crispy. Season with salt and pepper.

To Assemble:

  1. Arrange Avocado Fondue, Dressed Avocado and Crispy Avocado on an appetizer service plate. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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