Avocados are one of my favorite snacks! I add them to smoothies, salads, sandwiches and eggs. Problem is I can never seem to pick them at the perfect ripeness. I usually only eat half and then the other half gets too brown to eat sitting in the fridge. Lets not even get started on cutting them properly. I’ve even tried buying avocado scoopers from pampered chef parties. They never work. I remember seeing an episode of Dr. Oz where he said to always go with frozen fruit because once picked they are frozen and the nutrients are frozen as well. Not like when you buy fresh and it goes bad days later.
I also read that avocados are great to eat during pregnancy. They’re packed with folate, which is crucial in the early development of your baby.
Seeing Welch’s frozen avocado was a WOW moment!! How convenient. Saves money and the hassle of cutting. I saw they are doing a challenge asking for some fun SuperBowl recipes with the avocados.
Looking at the perfectly cut chunks I thought, how good if I could bread them, bake them and have a guilt free nugget. I gave it my best shot and they were phenomenal.
What you’ll need:
1 Bag of Welch’s frozen avocados (I found mine at Price Chopper. They are also in Shoprite and Acme)
Panko bread crumbs
Avocado oil or EVOO
Defrost Avocados. Not too much because they’ll get mushy.
Set oven to 400 degrees.
Mix Panko bread crumbs with chili powder, paprika, pink salt, garlic powder, parsley and pepper.
Squeeze lime over avocados in a bowl.
Dip avocado chunks in flour, egg then breadcrumbs.
Lay on sheet pan.
Once all done, drizzle with avocado oil and squeeze little more lime juice over.
Bake 20 minutes or until brown.
For dipping sauce:
Mix mayo, lime juice, pink salt and chili powder.
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