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Havana Avocados  Veg  CD   HD  West Indian    15mins


Serve 4     Cold    Hors d'oeuvre  Vegetarian  Vegetable Appetiser  Gluten Wheat free  Caribbean starter



5 tbsp Oil

2 tbsp Wine Vinegar

1 Clove of Garlic, crushed

Salt & Pepper

1 Potato, cooked and diced

2 Carrots, cooked and diced

1 Beetroot, cooked and diced

2 tbsp Peas, cooked

1 x 200g/9 oz Tin Asparagus Tips, drained

4 Avocados

2 tbsp Lemon Juice

4 tbsp Mayonnaise (check ingredients label)

2 Hard Boiled Eggs





1. Make a vinaigrette by mixing the oil, vinegar, garlic, salt and pepper well.


2. Place the potato, carrots, beetroot, peas and asparagus tips in a bowl, pour over the vinaigrette and mix well. Leave to marinate for 20 minutes, turning the mixture from time to time.


3. Cut the avocados lengthways, remove the stone and scoop out a little of the flesh, to within 12mm/ 1/2 inch of the sides. Sprinkle the shells with lemon juice to prevent discolouration.


4. Chop the scooped out flesh and mix with the other vegetables then fill the avocado shells with this mixture.


5. To serve, place some mayonnaise on the top of each avocado half and sprinkle with chopped hard boiled egg.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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