�
�
�
Havana
Avocados��Veg� CD��
HD �West Indian ��
15mins
�
Serve
4���� Cold��� Hors d'oeuvre� Vegetarian�
Vegetable Appetiser� Gluten Wheat free� Caribbean starter
�
Ingredients:
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
�
|
�
Instructions
�
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.
�
�
�
More Starter� Recipes� | Summer Recipes��
|�
More Caribbean Recipes
�
�
Overseas Visitors:������� If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
Click here
to go to the chart. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.
�
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.
|