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Chilled Avocado Salad

Four Seasons Resort Ko Olina Chef Ray German cools us off with his refreshing avocado salad. A native of Southern California, German is at home living near the ocean and his cooking reflects his menu at the Fish House where you will find live music, ono jerky, Hawaiian brewed craft beer and all the fresh fish you can eat and outrageously good Mexi-Hawaiian cuisine. Be sure to catch this week’s episode of Cooking Hawaiian Style.

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Hazelnut Soil
1 cup quinoa, cooked and drained
1 cup hazelnuts, shelled
1 cup dried shiitake mushrooms
6 pieces pumpernickel bread
2 tablespoons dehydrated onions


Avocado Salad
1 rainbow radish
3 tablespoons apple cider vinegar
2 sprigs cilantro
2 tablespoons green onions, sliced thin
Pinch Hawaiian salt
½ cup frisee greens
1 teaspoon lemon oil

Cooking Process:

Hazelnut Soil
In a 325f oven place pumpernickel, dried shitakes and hazelnuts. Cook for 20 minutes making sure bread is toasted and crispy. Set aside to cool. Once ingredients have cooled, add quinoa and dehydrated onions and mix ingredients well. Use as a garnish for avocado salad.


Avocado Salad
Peel avocado and remove seed & skin, break avocado into medium sized pieces. Season with Hawaiian sea salt and apple cider vinegar. Place on plate. Garnish each piece with hazelnut soil. In a mixing bowl mix shaved rainbow radishes, micro cilantro, frisee and sliced green onions and season with lemon oil. Place salad around plate evenly.