chilled avocado and lime coconut-almond milk soup

chilled avocado and lime soup | A Brown Table

Random, can't begin to describe it. But the little dinner we celebrated with our friends after our court marriage, somehow landed up as a photograph in the March 2015 issue of Travel and Leisure. Come to think of it now, I vaguely remember seeing a photographer at the restaurant but didn't pay much attention. 

It's been way too hot the past few days. The interesting thing here in this part of California, we have fireplaces but no cooling systems in most homes. While it's generally cool and sunny for the most part of the year, at this time we do get a lot of heat and it can be bad. It's hot enough, that I plan to start my mornings at work making large batches of whipped cream for any fresh cream cakes because the cream can collapse fast in warm weather. Frosting cakes can be a nightmare in hot summer weather but there are advantages to the heat when it comes to cooking. Fermentation, for one is thankful for the heat in most kitchens. Your yeast will grow fast and break sugars down and your doughs etc will be quick to rise. 

I tend to lose my appetite and desire for heavy meals in summer especially at lunch. To cool off, I've been drinking this chilled soup that's full of cooling ingredients, from the coconut milk in Califia's unsweetened almond-coconut milk blend, to the greener ingredients that go into this dish. It's rather easy to make and you can adjust the levels of spiciness by removing the seeds from the pepper to make it less intense. The soup itself is creamy and velvety and refreshing with the acidity of fresh lime juice and dill. Now, that's one tasty way to stay cool, folks!

chilled avocado and lime soup | A Brown Table
chilled avocado and lime soup | A Brown Table
chilled avocado and lime soup | A Brown Table
chilled avocado and lime soup | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this soup;

  • You can adjust the thickness of the soup by adding more or less almond-coconut milk.
  • I also like to serve this soup with a corn salsa or a sweet fruity salsa made with pineapple or mango. It also makes a great side to along with seafood at a meal.
  • Instead of dill you could also use cilantro. 
  • Warm the lime to room temperature if you store it in the refrigerator. It's easier to juice this way. You can also press the lime and roll it gently across the table to make it easy to juice. 

You might like some of these other summer recipes to stay cool with!

chilled avocado and lime soup | A Brown Table

chilled avocado and lime almond-coconut milk soup

yields: 2 servings


1 haas avocado, ripe yet firm 

1 lime, fresh

2 cups Califia unsweetened coconut-almond milk blend 

1 green thai chili pepper

1 teaspoon dill leaves, fresh + extra for garnishing

1/2 teaspoon white pepper, powder

1 teaspoon fine grain sea salt

1 teaspoon hot sauce

1. Cut the avocado in half and remove the pit from the center and discard. Cube the avocado meat and place it in a blender. Squeeze the lime juice over the avocado, Califia milk along with the dill leaves, the chili pepper, white pepper, salt and hot sauce. Blend to get a smooth and creamy consistency. Taste and adjust seasoning if desired.

2. Transfer the soup to a container and store in an airtight container for two hours to chill completely. 

3. To serve, quickly stir the soup a few times and then pour it into chilled glasses and garnish with the extra fresh dill leaves. 

Disclaimer: This post is sponsored by Califia and all opinions stated here are purely my own.


avocado fries two ways

avocado fries two ways | A Brown Table

I first heard about avocado fries through my friend, Hannah of Nothing but Delicious! She's convinced me they might just be one of the best things to do with avocados, convinced me enough that I decided to make them at home and share the recipe here. She's right they're good!

Usually, I'll put a few slices of avocado on toast with sriracha or some cheese, make guacamole, or use it as a fat substitute in baking, among other things but fries are a new one for me. But thanks, to Hannah, about a year later after she introduced me to the idea, I decided to make avocado fries at home. A little late but I'm happy I did!

I've shared both techniques I used to cook the fries, baking and frying. Both methods will give crispy fries but each with their own unique taste. The seasonings, you can use breadcrumbs or semolina both will be nice and crispy to eat. Both semolina and breadcrumbs can be used interchangeably with either seasoning mentioned below but again feel free to explore. I use a wheat semolina here but there is a rice version too which might work (I haven't tested it) but if you're gluten-sensitive it might be worth trying out. 

For the dipping sauces, I think sour and tart savory types will be winners to go along with the fries. I used a very simple lemon flavored yogurt dip and some baba ganouj. A fresh salsa would also be a great dip to serve the fries with. If do end up with leftovers, store them in an airtight bag and refrigerate. You can microwave them for about 30-45 seconds to warm them up.

avocado fries two ways | A Brown Table
avocado fries two ways | A Brown Table
avocado fries two ways | A Brown Table
avocado fries two ways | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing these fries,

  • Buy firm yet ripe avocados, they hold their structure and shape well during coating and baking/frying.
  • Play around with seasonings and have fun! I'm sharing two flavors which are my favorites.
  • I'll be honest, the fried ones taste much more crispier than the baked ones. I mean anything fried is tasty but I'm giving you options on how to do it either way. One is less fattier than the other.
  • You can use panko breadcrumbs or semolina for the breading, both give a great crunchy texture to the fries.
  • I'm sharing two types of breading flavored mixes but you would use two avocados for either mix you decide to go with. 
  • Speaking of fats, you'll notice the serving size I've suggested. Avocados are pretty fatty so, technically the serving size is small but to be frank, I think this is one recipe where one fry, ain't gonna cut it! So use your own judgement here. 

Here are some other recipes you might like;

avocado fries two ways | A Brown Table

avocado fries - 2 ways

yields: 4 servings 


2 large haas avocados, ripe but firm

1 large egg white 

3 tablespoons water, at room temperature

use either seasonings listed

Breading Mix 1 

1 cup panko bread crumbs or semolina

1 teaspoon fine grain sea salt

1 teaspoon garam masala 

1/2 teaspoon black pepper, freshly ground

1 tablespoon fresh parsley or cilantro, chopped 

Breading Mix 2

1 cup panko bread crumbs or semolina

1 teaspoon fine grain sea salt 

1 teaspoon cayenne pepper 

1/2 teaspoon onion powder

1/2 teaspoon black pepper, freshly ground

1 tablespoon fresh parsley or cilantro, chopped 

vegetable oil for frying (optional) 

1. Cut the avocado in half, remove the pit and cut into wedges. Keep the wedges on a baking sheet lined with parchment paper. 

2. Using a fork, beat the egg white and water in a small bowl. Keep aside until ready to use.

3. To prepare the breading mix (1 or 2) place the ingredients in a medium-sized baking pan or bowl and mix to combine evenly. 

4. Dip each avocado wedge into the egg white to coat evenly. Drain excess egg white back into the bowl. Then coat the avocado wedge in the breading mix lightly on each side by pressing it gently. Prepare all the wedges in the same manner and keep on a sheet of parchment paper lined baking sheet until ready to cook.

5. To Bake: Place a wire rack at midlevel in the oven and preheat to 450F. Bake one sheet of avocado wedges for 8 to 10 minutes until they turn golden brown and are crispy. Serve immediately.

To Fry: Heat enough vegetable oil in deep pan. When the oil reaches around 350F, the avocados are ready to be cooked. Deep fry the wedges. Fry around 4 pieces at a time if you're using a small pan to fry. The fries are cooked when they are golden brown around 3 to 4 minutes, remove with a slotted spoon, drain excess oil  and place them on a tray lined with absorbent kitchen paper towels to remove any extra oil. Serve immediately. 

Dipping sauce: 

lemon yogurt dip

yields: about 1 cup


1 cup plain yogurt (not Greek)

1 tablespoon lemon juice, freshly squeezed

1/2 teaspoon lemon zest, fresh

1/2 teaspoon fine grain sea salt

1/4 teaspoon white pepper, freshly ground

1/2 teaspoon sriracha (or your favorite hot sauce)

1 tablespoon fresh cilantro leaves, chopped 

1. Mix all the ingredients from the yogurt to the sriracha in a small bowl. Transfer to a serving bowl/dish and garnish with the cilantro. Serve with fries. 



coriander roasted fingerling potato salad with avocado

Coriander Roasted Fingerling Potato Salad with Avocado | A Brown Table

I think of food to be a little more than just eating something tasty and giving nourishment, it's a powerful tool, an opportunity to create relationships and memories at every stage of the process. From growing and harvesting ingredients, cooking, and eating together at the table, there's an opportunity to connect and learn. That's why I'm so excited about this special recipe and post, I have for you today.

A couple of weeks ago, I announced over on Instagram that I would be participating as one of the three community leaders at Pure Green Magazine's website along with the very talented Jessie of Faring Well and Sophie of Wholehearted Eats. Over at Pure Green Magazine, we're sharing our thoughts on food and sustainability and we're also cooking up a few recipes that are incorporate some of the fresh flavors of spring that we love. Pure Green Magazine's website and print issues are both full of fun and useful information on maintaining a healthy yet fun lifestyle through  

Coriander Roasted Fingerling Potato Salad with Avocado | A Brown TableCoriander Roasted Fingerling Potato Salad with Avocado | A Brown TableCoriander Roasted Fingerling Potato Salad with Avocado | A Brown Table

But there's also something else that's fun, the folks at Pure Green Magazine are working on a cookbook that will focus on seasonal ingredients and flavors and you can be a part of that (more details on cookbook submissions are available at their site)! The editors are accepting submissions for their new cookbook and you can submit your favorite recipes at their site. In addition, you can follow them on Instagram and hashtag your spring recipes and photos with #PGMinseason for the chance to get featured on their Instagram feed. T

Coriander Roasted Fingerling Potato Salad with Avocado | A Brown TableCoriander Roasted Fingerling Potato Salad with Avocado | A Brown Table

As part of this year's spring series by Pure Green Magazine, I'm sharing a recipe for this Indian-inspired, spring themed Coriander Roasted Fingerling Potato Salad that's tossed with fresh avocados. Seriously, coriander is one of the best ways to spice things up! Head over to their site to read the interview I did with them and a chance to be a part of their new cookbook!

Coriander Roasted Fingerling Potato Salad with Avocado | A Brown Table

coriander roasted fingerling potatoes with avocado

yields: 2 servings


1.5lbs fingerling potatoes, scrubbed,washed and wiped dry

1 teaspoon whole coriander seeds, coarsely ground

1 teaspoon kosher sea salt

1/2 teaspoon black pepper, freshly ground

4 tablespoons extra virgin olive oil

1/2 cup scallions, thinly sliced

2 large avocados, diced

1 Serrano chili pepper

3 tablespoons lemon juice, freshly squeezed

1 teaspoon fresh dill leaves, coarsely chopped


  1. Place a rack in the center position of the oven and preheat to 400F. Cut the fingerling potatoes in half and place them in a large baking pan. Add the coriander, salt, black pepper and olive oil and fold with a silicone spatula or large spoon to coat evenly. Place the pan in the oven and bake the potatoes for about 20 to 25 minutes until the potatoes are golden brown yet tender inside. Remove from the oven and place aside to cool for about 15 minutes before using. 
  2. In a large mixing bowl, add the potatoes along with the scallions and avocado. Slice the Serrano pepper in half and cut the pepper in thin slices. If you prefer to reduce the heat, remove and discard the seeds from the pepper and then slice it before adding. 
  3. Add the lemon juice and dill and fold until all the ingredients are evenly coated. Taste and adjust seasoning if necessary. Serve immediately. 

Note: If you like this salad a little hotter besides leaving the chili pepper seeds in, I recommend substituting the lemon with lime. Lime can bring out the heat in chili peppers and amplify it wonderfully.