Avocado Wedges with Chipotle Sauce (Edit recipe)

Just when you thought you couldn’t love avocados more…enter my Whole30 Avocado Wedges! These blew my mind and my husband and I just fought over the last few. Delicious – crispy on the outside and creamy in the middle, with a sauce that has a little (but not too much – I’m a spice weenie) kick. A perfect appetizer or dinner add-on!

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	319
Fat:	28 g
Carbohydrates:	16 g
Protein:	2 g
Cholesterol:	20 g
Sodium:	829 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.

by Wholefoodfor7

View original recipe

Serves: 4

Ingredients

Avocado Wedges

2 Avocado, just ripe (halved, then each half cut into 4 wedges)
2 Eggs, (see notes)
.5 cup Tapioca Starch, or arrowroot flour (see notes)
1 cup Almond Flour, (see notes)
.75 tsp Salt
1 tsp Garlic Powder

Chipotle Sauce

.5 cup Mayonnaise, (compliant if on Whole30)
.125 tsp Salt
.5 tsp Chipotle Powder, chipotle chili powder or
1 tsp Paprika
.25 cup Ketchup, (compliant if on Whole30)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If using the oven, preheat to 400 degrees.
Set out three shallow bowls. In one, place tapioca flour. In the second shallow bowl, crack and scramble eggs. In the third, combine almond flour, salt, and, garlic powder.
Take one avocado wedge and roll in tapioca flour. Then, place in egg mixture, flipping gently to coat, letting excess drip off. Finally, toss gently in the almond flour mixture, pressing avocado slice down into the flour to coat well. Place in a single layer on an air fryer basket or on oven sheet lined with parchment.
Repeat with all avocado wedges. Airfry at 375 degrees for 8-10 minutes, no need to flip (due to space and need for single layer, will need to do it in 2-3 batches, depending on size of airfryer). Or, if using the oven, bake at 400 degrees for 15 minutes. Cook until golden brown on the outside.
While cooking avocado wedges, combine all chipotle sauce ingredients in a small bowl. Chill until ready to serve.
Avocado wedges are delicious served hot and a great appetizer for any meal or party! Chipotle sauce keeps well in the fridge for 1-2 weeks. Leftover avocado wedges areexcellent re-crisped in the airfryer.

Notes

*MODIFICATIONS:TO MAKE THESE NUT FREE – I don’t recommend coconut flour instead of almond flour (you’ll feel like you are eating sand), but unsweetened coconut flakes pulsed into a meal worked fabulously as an option to substitute for the almond flour! TAPIOCA/ARROWROOT FLOUR - Just omit that first breading step that uses them. Recipe still works without it, just not as tasty. TO MAKE THIS EGG-FREE– Compliant canned coconut milk works well to substitute for the eggs in this recipe. For the sauce, use a vegan mayo like Primal Kitchens for the base.