• 1/2 cup red wine vinegar
  • 1/2 cup rice wine vinegar
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 red onion
  • 1 shallot, sliced into rings
  • 1 cup flour
  • 2 cups milk
  • 1 cucumber, small diced
  • 1 red bell pepper, small diced
  • 1 avocado
  • 1/4 cup quinoa, cooked
  • 2 tablespoons salsa


  1. In a sauce pot, add both vinegars, salt and sugar. Turn to medium-high heat. Cut the ends off the onion and slice into thin pieces. Add to the brine. Allow to pickle for 30 minutes, then transfer to a small bowl.
  2. Dip shallot rings in flour, then milk, then flour again. Fry until crispy.
  3. In another small bowl, combine diced cucumber and bell pepper.
  4. Cut avocado in half and remove the seed and skin. Slice each half into thin pieces, keeping them together.
  5. Lay out a piece of plastic wrap. Place the avocado slices upside down on the plastic wrap.
  6. Using a tiny bowl, add small scoops of quinoa, cucumber relish and pickled onions. Press down to form ingredients into the shape of the bowl, then turn bowl over on top of avocado slices. Grab the corners of the plastic wrap and bring them together. Twist the plastic wrap, forcing the avocado slices to enclose the filling. Allow to sit and form for about 1 minute.
  7. On a plate, add the salsa. Add avocado bomb, filling facing down. Top with crispy shallots and garnish with more cucumber relish.