The Weekend Dish – Avocado, Cilantro, Cashew Cups

Avocado, cilantro, cashew cupsInspired by the avocado egg rolls at the Cheesecake Factory restaurant, I headed to the kitchen to see what I could come up with to achieve similar flavors and textures at home. They are a mixture of crispy outside and creamy inside all dipped in a tangy and sweet sauce – a delicious treat. It takes great restraint to keep me from drinking the dipping sauce on it’s own. Wanting the crunchiness of the outside but not the greasiness and mess of frying, I decided to use wonton wrappers and bake them until crispy.

Avocado, cilantro, cashew cupsDipping the cups in the sauce could make it awkward to eat, so I opted to mix the dipping sauce and filling together and then place them in the cup, creating a two bite finger food, success! One of our seasonal family birthday celebration extravaganzas was the inaugural attempt of this recipe and it was a hit. I think you will find this handy appetizer a welcome guest at your next party too.

Avocado, Cilantro, Cashew Cups

  • 1 pkg of wonton wrappers
  • 2 ripe avocados, peeled, pitted and diced – it helps to have ripe but firm avocados
  • 2 Tbsp red onion, finely chopped
  • 1 Tbsp cilantro, chopped
  • 1/4 tsp salt

Place the wonton wrappers in a mini muffin tin and press them in to the bottom and sides. Bake in a preheated 350° oven for 9 minutes or until slightly browned. Remove from oven and leave in pan until cooled. Meanwhile place the avocados, onion, cilantro and salt together in a medium bowl, being careful to keep the avocados in pieces rather than smashing. Set aside and prepare the sauce.

Sauce

  • 4 tsp white vinegar
  • 1tsp balsamic vinegar
  • 1/3 cup honey
  • juice of 1 lime

Mix these together in a microwave safe bowl for 30 seconds and stir until the honey is dissolved, set aside. In a food processor combine:

  • 1/2 cup cashews
  • 2/3 cup cilantro
  • 2 cloves of garlic
  • 2 green onions
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tsp soy sauce
  • pinch turmeric
  • 1/4 cup olive oil, or less depending on your taste

Pulse until the cashews are chopped fine, add the vinegar honey mixture and olive oil and pulse until incorporated. Pour about half of this mixture, more or less depending on your taste, into the avocado onion mixture and stir until just mixed. Fill the cups and serve.

Makes 24 cups

Avocado, cilantro, cashew cups

This weekend finds us celebrating the winter birthdays of the family.

Cheers!

~ Susan

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