Avocado


Jalapeno Avocado Margarita

The Latest From Art of Water

This summer, Omni Hotels & Resorts knows one thing is for certain: it’s all about the avocado. Our annual “Art of Water” poolside menu—which every year spotlights one of the country’s most popular ingredients—will be devoted to the popular fruit. Between Memorial Day and Labor Day, guests visiting participating Omni properties can enjoy a selection of creative, healthful and delicious food and drink options, all featuring Avocados From Mexico.


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Avocado Grilled Cheese

Avocado Grilled Cheese

Recipe

  • 2 slices Texas Toast
  • 2 tsp. Butter
  • 3 oz. Goat Cheese
  • 0.5 oz. Roasted and Crushed Pistachios
  • 1 oz. Charred and Chopped Green Onions
  • 1/4 Sliced Avocado

Instructions

  • Butter each side of the Texas Toast
  • Spread the goat cheese in the middle and sprinkle with the crushed pistachio
  • Add the charred and chopped green onion and sliced avocado to the middle
  • Griddle until golden brown and serve

Local Fish Tacos

Local Fish Tacos

Recipe

  • 2 corn tortillas
  • 0.5 cup local fish, cooked
  • 0.5 cup Yucatan slaw
  • 2 tbsp. sweet summer heat sauce (mix 2 cups coconut milk, 0.5 cup coconut powder, 0.25 cup Mae Ploy Chili sauce, 0.5 tsp. Sriracha, 1 cup diced pineapple, 1 tsp. Togarashi, 1 tbsp. Yuzu juice, 1 tbsp. Basil chiffonade, 1 cup sour cream)
  • 2 limes, wedges
  • 3 cilantro sprigs
  • Half avocado, sliced 

Instructions

  • Grill tortillas on the char grill and place in taco holder 
  • In a separate bowl, mix just enough of the Yucatan slaw with sweet summer heat to coat 
  • Fill taco shells with the seasoned and grilled fish 
  • Top with the dressed Yucatan slaw 
  • Garnish with the cilantro sprigs, avocado and lime wedge

Rock Shrimp Cocktail

Rock Shrimp Cocktail

Recipe

  • 1.5 cup Poached Rock Shrimp
  • 1/4 Brunoisse Jalapeño
  • 1 tbsp. Brunoisse Shallot
  • 1 tbsp. Fine Chopped Cilantro
  • Lime Juice
  • 4 tbsp. EVOO
  • 6 pieces Heirloom Ugly Tomato
  • 1/4 Grilled Avocado
  • 1 pinch Salt
  • 1 pinch Coarse Black Pepper
  • 5 half segments Ruby Red Grapefruit
  • 4 pieces Chives
  • 1 tsp. Horseradish
  • 2 French Bread Toast Points

Instructions

  • Dip thawed shrimp in salted boiling water for 15 seconds then immediately place into ice bath
  • Combine shrimp, jalapeño, shallot, cilantro, lime, tomato, horseradish and EVOO in mixing bowl and season with salt and pepper
  • Mark 1/4 of an avocado on grill and medium dice and gently fold into mixing bowl of ingredients
  • Pour into serving dish and place toast points
  • Remove all pith and skins from grapefruit, segment and cut segments in half then place centered on dish
  • Garnish with chive

Tuna Poke

Ahi Tuna Poke

Recipe

  • 4 oz. Grade A Tuna
  • 1 oz. Tuna Marinade (mix 16 oz. soy sauce, 2 oz. sesame oil, 2 oz. mirin, 4 oz. rice wine vinegar, 4 oz. yuzu juice)
  • 0.20 oz. Sliced Scallions
  • 1 pinch Black Sesame Seeds
  • 1 oz. Medium Diced Avocado
  • 1 oz. Medium Diced Mango
  • 0.5 oz. Hydrated Wakame Seaweed
  • 2 oz. Tortilla Chips
  • 1 pinch Togarashi
  • 1 pinch Lime Zest

Instructions

  • Mix the tuna with the scallions, seaweed, mango and half of the avocado
  • Place the mixed tuna in the serving vessel
  • Sprinkle the tuna with the sesame seeds, scallions and garnish on top with the remaining avocado pieces
  • Serve with tortilla chips that have been seasoned with lime zest and togarashi

Watermelon Salad

Watermelon & Avocado Salad

Recipe

  • 4 oz. Large Diced Grilled Watermelon
  • 1 Half-Grilled Lemon
  • 2 oz. Sliced Avocado
  • 1 oz. Arugula
  • 4 Basil Fried Crisps
  • 4 Slices Prosciutto
  • 1 pinch Kosher Salt
  • 1 pinch Black Pepper

Instructions

  • Grill the watermelon not to fully cook but only to mark
  • Dice the watermelon after it's cooked and arrange on the plate
  • Arrange the sliced avocado neatly around the watermelon
  • Place the prosciutto in a 4x4 setting
  • Place the fried basil in a 4x4 setting slightly off from the prosciutto
  • Toss the arugula gently with olive oil, salt and pepper, and place neatly around to garnish the salad
  • Grill the lemon and place off to the side of the salad