Camino Alto’s Yuzu Party

Source: Josh Copeland, Camino Alto

Recipe Type: | Seasons: ,

This recipe was demonstrated in the Foodwise Classroom on May 24, 2025.

Serves 2

INGREDIENTS

Dressing
1 serrano chili
1 cup yuzu juice
¼ cup extra virgin olive oil
1 teaspoon sea salt

Party
1 tablespoon toasted sunflower seeds
½ cup sliced seasonal radish
1 cup pitted and cubed stone fruit
2 corn or flour tortillas
Extra virgin olive oil to shallow fry the tortillas
Pinch of salt (for tortilla chips)
1 avocado, cubed
¼ cup blackberries or raspberries
Microgreen or cilantro for garnish

PREPARATION

  1. To make the dressing, blacken the chili and add to a blender with the remaining ingredients.
  2. To make the party, heat skillet to medium. Toast the sunflower seeds and remove.
  3. Combine and toss radish and stone fruit with a quarter cup dressing.
  4. Add tortillas and oil to skillet. Fry for about a minute, turning a couple times. Remove from skillet, add salt, and quickly cut tortillas in 1-inch rectangles.
  5. Add tortilla chips and avocado to fruit mix and toss gently.
  6. Plate all tossed ingredients. Top with berries, sunflower seeds, and microgreen (or cilantro).
  7. Ta da! Serve while chips are warm.

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