Fried Avocado with a Tangy Honey Mustard Dipping Sauce | Primally Inspired

By weavincanuck

Ingredients

• Ingredients:
• 2 avocados
• 2 eggs
• splash of milk (dairy, coconut, almond, etc.)
• 1/3 cup coconut flour (you can find coconut flour here)
• 2 T grated parmesan or romano cheese (if you cannot eat dairy, you can just leave it out or substitute almond flour)
• 1 tsp garlic powder
• salt and pepper to taste
• coconut oil for frying (or oil of your choice)
• Tangy Honey Mustard Dipping Sauce:
• 2 T all natural dijon mustard
• 1 1/2 T balsamic vinegar
• 1 T all natural mayonnaise
• 1 tsp pure raw honey (you can leave this out for a sugar free option)
• 1/2 tsp minced garlic

Details

Servings 2
Adapted from primallyinspired.com

Preparation

Step 1

Cut your avocados in half lengthwise and remove the pit. The key here is to cut bigger chunks so they are easier to handle when frying. Turn the halves horizontally and make 3 slices per half. You should get 4 chunks per avocado half. Also, make sure to peel the skin. Set the chunks aside.

In a bowl, whisk your eggs and add a splash of milk. Whisk to combine. In a separate bowl or plate, combine the coconut flour, grated parmesan/romano, garlic powder and salt and pepper.

Dip your avocado chunks into the coconut flour mixture, then the egg mixture and then back into the coconut flour mixture. So you are dipping each piece 3 times.

Once all the avocado chunks are well coated, pour your oil ( a few tablespoons should do the trick) into a skillet over medium heat.

To make the dipping sauce:

In a small bowl, mix all the dipping sauce ingredients together until well combined.