Avocado Recipe

Peel the plantains by cutting off both ends and slicing lengthwise through the peel; remove peel and slice each plantain on the diagonal into 12 slices (about 1/4–1/3 inch thick). Aim for uniform thickness for even frying.

Heat a 10–12 inch skillet over medium heat. Add the oil and warm to 325–350°F (if you don't have a thermometer, the oil should shimmer but not smoke).

Fry the plantain slices in batches to avoid overcrowding. Add 6–8 slices at a time and fry 2–3 minutes per side, or until golden brown and crisp at the edges. Use tongs to flip gently.

Transfer fried plantains to a paper towel–lined tray to drain. While still warm, season lightly with fine salt and 1/4 tsp freshly ground black pepper. Repeat with remaining slices. Let cool slightly so they firm up (5 minutes).

Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Roughly mash with a fork, leaving some chunkiness for texture.

While mashing, squeeze in the lime juice and add 1 tsp olive oil; season with 1/2 tsp sea salt and 1/8 tsp black pepper. Mix to combine. Taste and adjust seasoning if needed.

Thinly slice the 1/2 red onion crosswise into half-moons and separate into rings. If onion is strong, rinse briefly in cold water and drain to mellow the bite.

Halve the cherry tomatoes. Toss tomatoes with the sliced onion and chopped cilantro (if using) in a small bowl. Season with a pinch of salt and gently mix.

To assemble, place about 1 heaping teaspoon of mashed avocado onto each warm plantain slice, gently spreading to create a small platform for the tomato-onion mix.

Top the avocado on each plantain with 2–3 halves of cherry tomato and a small strip or ring of red onion (about 1 tablespoon of the tomato-onion mix per pintxo).

If using plain balsamic vinegar and you'd like a slightly sweeter glaze, warm 2 tbs balsamic with 1/2 tsp honey or maple syrup in a small saucepan over low heat for 2–3 minutes until slightly reduced and syrupy. If using ready-made balsamic glaze, skip this step.

Drizzle about 1/4 teaspoon of balsamic glaze or reduced balsamic over each assembled pintxo. Aim for a thin decorative line or a small dot—don't saturate the avocado.

Garnish each pintxo with a few microgreens or a small herb leaf. Secure each assembled pintxo with a toothpick or small skewer through the center to keep components together.

Arrange pintxos on a serving platter and serve immediately while plantains are still slightly warm and crisp.