We have an avocado tree in our garden, which provides us with a good supply of avocados most of the year. Despite sharing them with the birds, fruit bats and friends, we often have a surplus, so I decided to try my hand at preserving a few for the odd lean month and to pack into handsome jars to give as gifts.
The pickling process is very easy and the result works well in salads, on toast or wherever you fancy the creaminess of avocado spiked with a touch of piquancy. It’s also a great ingredient to have on hand.
In fact, we have found it is particularly fabulous mixed with mayonnaise, which you can slather on just about everything. Here we’ve tossed it through some gently poached king prawns and made a salad with asparagus, cucumber, chilli and more pickled avocado.
Quick, fresh, simple and tasty.
Rosie
PRAWN SALAD WITH PICKLED AVOCADO MAYONNAISE
Serves 6 as an entree
Salad
24 asparagus spears, trimmed, cut into 3cm lengths
1 kg green king prawns, peeled and de-veined, tail left on
1 fresh avocado or 1 x 250ml jar pickled avocado, drained (see recipe below)
2 Lebanese cucumbers, cut into chunks
1 long red chilli, seeded and sliced into fine julienne
Extra virgin olive oil
White wine vinegar
Pickled Avocado Mayonnaise (see recipe and a shortcut below)
Chilli threads to garnish (optional)
Sea salt flakes and freshly ground black pepper
Bring a saucepan of water to a simmer and add the asparagus spears. Bring the water back to the boil and cook for 1 minute. Strain and set aside.
Bring a saucepan of fresh water to a simmer and add the prawns and cook for 2 minutes until just undercooked. Don’t over cook, they will continue to cook in their own heat once removed from the water. Strain and set aside.
Toss asparagus spears, fresh or pickled avocado, cucumber chunks and chilli together in a large bowl. Dress with olive oil and white wine vinegar. Season to taste
Pile the salad in the centre of six plates.
Toss the prawns in enough pickled avocado mayonnaise to coat and place them on top of the salad. Garnish with dried chilli threads.
Serve extra pickled avocado mayonnaise in a separate bowl to pass around.
Pickled Avocado Mayonnaise
90 gm pickled avocado (see below)
90 gm mayonnaise
1 teaspoon lime juice (or to taste)
Salt and freshly ground black pepper
Mash the avocado until smooth, add the mayonnaise and lime juice and mix until smooth. Season to taste.
TIP: If you don't have any pickled avocado on hand try mixing 90gm fresh avocado with the mayonnaise and lime juice and add some white wine vinegar and a little sugar to taste.
Pickled Avocado
Makes 3 x 250ml jars or equivalent
400 ml white wine vinegar
150 gm sugar
1 tablespoon lime juice
1 teaspoon brown mustard seeds
1/2 teaspoon black peppercorns
2 avocados, firm but not hard
Heat the vinegar and sugar over a low heat until the sugar has dissolved. Increase the heat and simmer for 2 minutes. Remove from the heat and add the lime juice, brown mustard seeds and black peppercorns. Allow to cool completely.
Cut each avocado in half lengthways and remove the seed. Peel. Cut each half in half lengthways and slice into 1cm thick slices.
Place in sterilised jars and pour the cooled pickling liquid over making sure the avocado is completely covered. Cover with a lid and store in a cool, dark place for a few days. Pickled avocado will keep for up to 3 months. Store in the fridge once opened.