Want to learn how to make an avocado flower the easy way? You’ve come to the right place! The secret ingredient to your next Insta-worthy picture is this super simple skill. You don’t need anything more than a knife, and the result will be a striking piece of art that might just be too pretty to eat.
5 Easy Steps To Make an Avocado Flower
Use ripe, but not over-ripe avocados. You want them to be nice and flexible, but not too mushy.
After removing the skin, smooth the rounded side over with your finger to get an even smoother look.
Slice as thinly as you possibly can. We’re talking about 2 to 3mm here. A really sharp knife will be of use here.
When fanning out the slices into a curve, try to make the curve as long as possible. This makes it easy to roll up later on.
If you’re letting the avocado sit for a while before serving, spritz it with a little bit of lemon or lime juice to prevent it from turning brown.
And here is a short video by Julie Daniluk to assist you with getting it right.
Now that you’ve finally learnt how to make an avocado flower, you can use it in our next recipe!
Avocado Flower Green Healthy Bowl
- 1 cup medium- or long-grain brown rice
- 1 teaspoon olive oil or toasted sesame oil (optional)
- 2 cups of water
- 1 teaspoon salt
- Avocado flower
- 100g spinach leaves
- ½ cup frozen peas (or fresh if available)
- ½ cup green beans
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon or lime juice
- Salt and Pepper, to taste
Pour the rice into a fine-mesh strainer and wash them well under cold water. There is no need to dry the rice before cooking; a bit of moisture on the rice is fine.
Warm oil in a small saucepan over medium-high heat. Add the rice and fry until dry and starting to look lightly toasted on the tips. Add some water and let it boil for some time. Put the lid on and turn the heat to low.
Cook for 45 minutes on low heat and do not open the lid during this time. Once you’re done cooking, cover the container and let stand another 10 to 15 minutes.
Bring a pot of water to boil. Prepare a bowl of cold water with a few ice cubes and set it next to the stove. Once the water boils, add green peas and frozen peas and cook for about 90 seconds.
After 90 seconds, drain the vegetables and immediately drop them into the cold water so that they retain their shape and color. Pass everything through a strainer to drain well. Season with salt and pepper before adding to the salad.
Place the spinach in a fine-mesh strainer and wash it well under water.
Mix all the dressing ingredients together and set the mixture aside.
Before serving, add all the rice to a large bowl, and decorate with vegetables. Place the avocado flower on top of it for an aesthetically pleasing look.