What a great accompaniment to a pre-dinner beer on St. Patrick’s Day! The “shamrock” is made with a shamrock cookie cutter and sliced avocado.

Who’d have thought to pair corned beef and avocado? The California Avocado Commission!

And they’re not just for St. Patrick’s Day. Serve them with a beer anytime with a regular slice of avocado on top; or use a different cookie cutter for other holidays.
 
 
RECIPE: SHAMROCK AVOCADO & CORNED BEEF BITES

Ingredients

1. MAKE the shamrocks. With the peel still on, slice four slices (¼-inch thick) from the sides of the whole avocado. Remove the pit from the center section and slice the avocado in half lengthwise. Then peel the slices.

2. USING a small shamrock-shaped cookie cutter, cut shamrock-shaped avocado pieces for each cracker. Cover the surface with plastic wrap so avocado doesn’t discolor; set aside.

3. PLACE the remaining avocado in a small bowl and stir in the pickles. Spread the avocado mixture on each cracker.

4. TOP with two squares of corned beef, then an avocado shamrock. Serve.
 
 
MORE IRISH-STYLE RECIPES

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Avocado and sour cream on toast is a favorite breakfast of Chef Lorena Garcia.

The photo may look like poached eggs—which is another topping optionl.

But that’s tangy sour cream atop the chopped avocado.

And while it’s a south-of-the-border concept, where sour cream is called cremam it’s a great green dish for St. Patrick’s Day.

Not everything has to be corned beef, cabbage and soda bread!
 
 
RECIPE: AVOCADO TOAST WITH SOUR CREAM

Ingredients

 
Preparation

1. TOAST bread. Top with avocado slices.

Delicious anytime, try it for breakfast on St. Patrick’s Day. Photo courtesy Chef Lorena Garcia.