Avocados Veg CD
HD West Indian
4 Cold Hors d'oeuvre Vegetarian
Vegetable Appetiser Gluten Wheat free Caribbean starter
tbsp Wine Vinegar
Clove of Garlic, crushed
Potato, cooked and diced
Carrots, cooked and diced
Beetroot, cooked and diced
tbsp Peas, cooked
x 200g/9 oz Tin Asparagus Tips, drained
tbsp Lemon Juice
tbsp Mayonnaise (check ingredients label)
Hard Boiled Eggs
Make a vinaigrette by mixing the oil, vinegar, garlic, salt and pepper well.
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
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
Chop the scooped out flesh and mix with the other vegetables then fill the
avocado shells with this mixture.
To serve, place some mayonnaise on the top of each avocado half and sprinkle
with chopped hard boiled egg.
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