Every since I was little, I have loved crunchy-salty foods, especially when in combination with something else creamy and smooth, or vinegary and sweet… this marriage of flavors and textures can capture my heart at a dangerous speed.
Over the years– my choices have transitioned, but not to their core.
In the past, I was all crunchy bread crusts and butter, saltines with peanut butter and jelly, drive-thru fries and copious amounts of ketchup– Now more reads a little bit like: Corn chips, guac, and salsa, or hummus. Crunchy sweet potatoes skins, or yes, admittedly, occasionaly stolen french fries and ketchup.
Socially, if I end up at Mexican restaurant with a freshly made bowl of guacamole singing my name, I am looking around for something a bit more satisfying than a lettuce leaf to dive into it with (because fried corn and I just struggle to have a mutually beneficial relationship), and that’s when I rediscovered the raw sweet potato. Now, if only Mexican restaurants would catch on…
Much to my excitement, thinly sliced raw sweet potato has the “sweet” crunch of a carrot, without tasting too vegetable-y, and come on… we hear about sweet potato chips and fries, carrot fries have really yet to make their debut for a reason.
So low and behold, when you are looking for a colorful and playful way to add a little healthy crunch to your appetizer table, your guests are likely to have a lot more fun with this jazzy number, than they would those sad vegetable platters.
1 large sweet potato, peeled
1 large avocado, halved, pit removed
1 medium cucumber, peeled
1/2 tsp olive oil, optional
1/2 tsp fresh garlic, grated on a cheese grater
1/2 tsp raw apple cider vinegar
1 tsp dill, dried
1/8 tsp sea salt, divided
Using a mandolin, carefully cut sweet potato into thin medallions, and set aside in a bowl. In another bowl, do the same with the cucumber, carefully slicing it into thin medallions. Toss cucumber slices with olive oil, fresh garlic, apple cider vinegar, dill and just a pinch of sea salt. Set aside. To plate, count number of sweet potato medallions, and pair each one with a partner. Start with one sweet potato medallion and top with cucumber mixture. Use a very small spoon or use a 1/2 tsp measuring spoon to scoop 1/2 of avocado onto the cucumbers. Top the avocado with the partnered sweet potato medallion and plate. Do this with all of your sweet potato medallions, until each medallion is paired off. Top each “sandwich” with remaining cucumber slices, more avocado, and a sprinkling of sea salt and dill. (Shown also with microgreens for decor).
Go ahead now.
Lah-tee-dah along and put this one on the menu.
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