Courtesy of The Buttery’s Marcus Green
At The Buttery in Lewes, avocados are taken to a new level. Bursting with corn salsa and wrapped in zucchini, this avocado is a trifecta of summer vegetables that not only tastes good but is good for you. Here’s the recipe:
- 1 avocado
- 4 whole corn, roasted and shucked
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 jalapeño, diced (optional)
- 1/4 teaspoon cumin
- 1/4 teaspoon chipotle powder
- Salt and pepper to taste
- 3 long, super-thin slices of zucchini
- 1/2 red onion, diced
Pre-heat the oven to 400 degrees. Start by mixing together the corn, red and green pepper, and onion. After it’s mixed well, add cumin, chipotle powder, salt and pepper. If you like spice, dice up a jalapeño and add to the mixture. Allow salsa to rest for five minutes.
While the salsa is resting, carefully cut from the top of the avocado, guiding your knife until you reach the top again. The avocado should open in half with a huge pit showing. Lay a towel down and place the avocado half with the pit on the towel. Gently tap the pit with the back of your knife. The pit should stick to the knife and come out.
Take a tablespoon and create a deep hole in both halves of the avocado, without reaching the skin. Scrape the inside of the avocado out until you have a nice hole, and mix the scraps of the avocado into the salsa. Next, fill the avocado with the salsa. After the avocado is filled, wrap it with the thin zucchini slices and drizzle a little oil on top. Sprinkle with salt and pepper, and bake for 10 minutes.