Baked Avocado Fries with Strawberry-Rhubarb Salsa
  1. In a small saucepan with boiling water, cook sliced rhubarb for about 1 minute or until tender crisp but not mushy. Drain. In a bowl, combine rhubarb, onion & strawberries. In a blender, pulse oil, apple cider vinegar & honey; combine dressing with chopped cilantro & rhubarb mixture. Season to taste with salt & pepper. Set aside until ready to use.
Avocado Fries
  1. Prepare avocado slices. Preheat oven to 450 F. Line a baking sheet with foil & place a wire rack on the sheet. Set aside.
  2. In a small dish, measure seasoning & combine. In 3 separate dishes place beaten eggs, flour & panko crumbs. Divide seasoning between them. Coat each avocado slice in the flour, then the eggs & finally the panko. Place on the wire rack & spray lightly with cooking spray.
  3. Bake for 20-25 minutes, until panko is lightly browned Cool about 10 minutes & serve with strawberry-rhubarb salsa.
Recipe Notes
  • Salsa also tastes great on a fresh summer salad or fish tacos.
  • Avocado fries can be served in warm tortillas topped with strawberry-rhubarb salsa or just as is with your favorite dip or sprinkled with Parmesan.