Sliced Avocado Appetizer Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Toss the pumpkin seeds, sunflower seeds and puffed rice with the cumin, chili powder, garlic powder and kosher salt in a bowl. Add the oil and toss to coat. Place on a baking sheet in a single layer and bake until toasted, about 10 minutes. Toss with the lime zest and set aside.
• Cut the avocados in half and peel. Place the flat side of each avocado on a cutting board and slice at an angle. Plate half an avocado on each plate and top with some of the Pickled Onions and toasted seed mixture. Finish with a drizzle of good-quality olive oil, a sprinkle of cotija and a pinch of flaky salt. Serve with a lime wedge.
• Combine the apple cider vinegar, sugar, salt and 1/4 cup water in a small pot. Heat, stirring, until the sugar and salt are dissolved. Pour the mixture over the red onions in a medium bowl and let sit for about 10 minutes.

Steps:

• Peel and pit avocados, slice thinly. Arrange slices on non-metallic dish. Sprinkle with lemon juice and seasoned salt.
• Spread sour cream over avocado slices, sprinkle with garlic powder.
• Pour salsa over all.
• Sprinkle with cheese and green onion.
• Cover with plastic wrap and refrigerate until well chilled.
• Serve with tortilla chips.

Steps:

• In a blender combine the lemon juice and tahini. Add the rest of the ingredients and puree until smooth. Transfer to a shallow bowl and sprinkle with paprika. Serve immediately or chill.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread butter onto 1 side of each baguette slice.
• Mix avocados, tomatoes, and onion in a bowl until smooth and consistent in texture; scoop onto butter-side of baguette slices. Sprinkle mozzarella cheese over avocado mixture layer. Arrange baguette slices on a baking sheet.
• Bake in the preheated oven until cheese is melted, about 7 minutes.