Crispy Avocado Bites with Peruvian Green Sauce
For the Peruvian Green Sauce
  1. 1 packed cup cilantro leaves and stems
  2. 2 jalapeños, seeded and roughly chopped
  3. 2 garlic cloves, chopped
  4. ½ cup mayonnaise
  5. 2 tablespoons white vinegar
  6. 2 tablespoons crumbled cotija or finely grated Parmesan
  7. ½ teaspoon fine sea salt
For the Avocado Bites
  1. 2 ripe but firm Del MonteⓇ Avocados, halved and pitted
  2. ½ cup all-purpose flour
  3. ½ teaspoon fine sea salt
  4. 2 large eggs
  5. ½ cup panko breadcrumbs
  6. ½ cup sesame seeds
  7. 2 tablespoons olive oil
  1. Preheat oven to 425℉. Line a large baking sheet with parchment paper.
  2. In a blender combine cilantro, jalapeños, garlic, mayonnaise, vinegar, cotija or Parmesan, and salt. Blend on high speed until completely smooth and creamy (this can also be made in a food processor, but it will not be quite as smooth). Taste and add more salt and/or vinegar if needed. Set aside.
  3. Cut each avocado half into 4 wedges. On a plate mix together flour and salt. In a wide, shallow bowl beat eggs well. In another wide shallow bowl combine panko and sesame seeds.
  4. Dip avocado wedges in flour, then egg, then panko mixture and transfer to prepared baking sheet, leaving space between wedges. Drizzle oil over wedges and bake until browned and crisp, 15-20 minutes.
  5. Serve avocado bites with green sauce for dipping.
Del Monte Fresh Produce N.A., Inc