June is California Avocado Month and I am so excited to be working with the California Avocado Commission on this Curry-Flavored Baked Avocado Wedges recipe.
June is the peak season for California avocados and there is no better time to enjoy the fruit.
When you have perfect avocados, you don’t need a complicated recipe. This Asian-inspired recipe calls for only five ingredients.
The curry powder adds a new dimension and taste structure to the avocado, and turn the fruit into a crowd-pleaser appetizer that you can serve the entire summer.
As avocado is creamy and soft in texture, I used Japanese panko (bread crumbs) and sweet coconut flakes to coat the flesh.
After baking, they become extremely crispy.
Every bite is crunchy, creamy, with the aromatic nuance from the curry powder.
Serve the avocado wedges with your favorite ranch dipping sauce and you have the perfect finger food.
The sweetest thing of all is the simplicity of this recipe as it takes about 20 minutes to make them.
If you come across California Avocado in your farmers market or grocery stores, remember to pick them up and try my recipe.
Disclaimer: this post is sponsored by California Avocado Commission. The opinions and texts are all mine.
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