Here is another one of our favorite recipes from Simply Pesach and Beyond. This guacamole-inspired salad is a fun twist on a classic guac. It uses the ingredients that go into a homemade guacamole and is then topped with a crispy crunch made out of fried crepes.
YUM!
GUACAMOLE SALAD WITH CRISPY CREPE CRUNCH
Ingredients
- 8 ounces spring mix lettuce or lettuce of your choice
- 1 pint heirloom grape tomatoes halved
- 1/2 red onion thinly sliced
Creamy Guacamole Dressing
- 1 avocado cubed
- 1/4 cup red onion diced
- 1 clove garlic
- 1/4 cup mayonnaise
- 3 Tbsp avocado oil or oil of your choice
- 2 Tbsp lime juice
- 1 Tbsp water
- 1/2 tsp kosher salt
- 1/4 tsp coarsely ground black pepper
Crispy Crepe Crunch
- 2-3 crepes
- oil for frying
Instructions
- Prepare the crispy crepe crunch: Cut crepes into ½-inch by 1-inch matchsticks.In a 1-quart saucepan, over medium heat, heat 2 inches oil. Fry crepe pieces until golden. Remove with a slotted spoon; drain on a paper towel.
- Prepare the creamy guacamole dressing: Place dressing ingredients into a medium bowl. Blend with an immersion blender until smooth. Alternatively, use a food processor fitted with the S-blade.
- To serve: Combine salad components in a large bowl. Toss with creamy guacamole dressing. Top with crispy crepe crunch.
Pesach Crepes
Ingredients
- 1/3 cup potato starch
- 3/4 cup lukewarm water
- 8 eggs
- 1/2 tsp sea salt
- 2-4 tbsp oil
Instructions
- Place a towel on your work surface; top with 1-2 paper towels.
- In a medium bowl, combine potato starch and water. Whisk well. Add eggs and salt. Use an immersion blender or whisk to process until completely smooth.
- Place oil into a bowl. Dip a paper towel into the oil and use to lightly coat a crepe pan or small frying pan. Heat pan over medium heat. Pour ¼ cup crepe batter into the pan. Lift pan and swirl to coat the bottom. Return pan to heat. When the sides begin to pull away, flip the crepe. Cook for 1 additional minute.
- Turn crepe out onto prepared paper towels.
- Repeat with remaining batter, adding a bit more oil if necessary to keep the pan lightly greased. Allow crepes to cool before stacking.
- Freeze in an airtight container or bag.
Notes
Use for savory blintzes or soup lukshen. If using crepes for soup lukshen, to ease slicing, roll crepes into logs before freezing. When ready to serve, semi-defrost and thinly slice.
2 Responses
That looks real yum, I think I’ll try it! Such a cool idea to fry the lang lukshens!
Yes-really delicious!