Name: The Victors AVOCADO CRUNCH Recipe
Cook time: 30 min
Total time: 30 min
Yield: 12 servings
Ingredients: 3 count ripe avocados; 2 tbsp fresh lime juice; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 tbsp extra-virgin olive oil; 3 tbsp panko breadcrumbs; 1 tbsp toasted sesame seeds (white or mixed); 2 tbsp finely chopped roasted almonds; 1 tbsp finely chopped chives; 1 tsp smoked paprika; 1 4tsp salt; 0.5 tsp freshly ground black pepper; 1 tbsp unsalted butter; 0.5 count red onion, thinly sliced; 3 tbsp apple cider vinegar; 3 tbsp warm water; 1 tsp sugar; 0.5 tsp salt; 0.5 cups microgreens or baby cilantro; 2 count thinly sliced radish; 2 count lime wedges; 12 count toasted baguette slices or tortilla chips; 1 tsp extra virgin olive oil for drizzle

Method

Pickled Red Onion (quick)

Quick-pickle onions

Place the thinly sliced red onion in a small bowl or jar. Add apple cider vinegar, warm water, sugar, and 1/2 tsp salt. Stir until sugar and salt dissolve. Let sit at room temperature for at least 10 minutes, stirring once or twice — can be made up to 2 hours ahead and refrigerated.

Crunch Topping

Prepare crunch

Heat a small skillet over medium heat. Add 1 tablespoon unsalted butter and allow to melt. Add 3 tbsp panko breadcrumbs and 1 tbsp toasted sesame seeds. Stir continuously and toast 2–3 minutes until breadcrumbs are golden and fragrant. Remove from heat and immediately stir in 2 tbsp finely chopped roasted almonds, 1 tbsp chopped chives, 1 tsp smoked paprika, 1/4 tsp (0.25 tsp) salt and 1/2 tsp freshly ground black pepper. Taste and adjust salt if needed. Let cool slightly so it crisps.

Avocado Crunch Base

Prepare avocados

Halve and pit the avocados. Scoop flesh into a medium bowl. Add 2 tbsp fresh lime juice, 1 tbsp extra-virgin olive oil, 1 tsp sea salt and 1 tsp freshly ground black pepper. Using a fork, mash to a slightly chunky texture (leave some small pieces for texture) — about 8–10 quick mashes. Taste and adjust seasoning or lime.

Garnish & Assembly

Assemble plates

Spoon 2–3 tablespoons of the mashed avocado onto each toasted baguette slice or chip (makes about 12 servings as starters). Sprinkle a generous pinch of the warm crunch topping over each avocado portion so it adheres. Top with a few rings of the quick-pickled red onion and a slice or two of radish. Scatter microgreens or baby cilantro around or on top. Drizzle a light teaspoon of extra virgin olive oil across the assembled pieces and finish with a small grind of black pepper and a tiny pinch of salt if desired. Serve immediately with lime wedges on the side for squeezing.

Leftover storage: Store pickled onions in their liquid covered in the refrigerator up to 5 days. Avocado is best eaten immediately; if needed, cover with plastic wrap directly on surface and refrigerate up to 24 hours (texture will change). Crunch topping can be stored in an airtight container at room temperature for 2–3 days but will lose peak crispness.

Avocado Crunch Recipe