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Havana
Avocados��Veg� CD��
HD �West Indian ��
15mins
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Serve
4���� Cold��� Hors d'oeuvre� Vegetarian�
Vegetable Appetiser� Gluten Wheat free� Caribbean starter
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Ingredients:
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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
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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
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Instructions
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1.
Make a vinaigrette by mixing the oil, vinegar, garlic, salt and pepper well.
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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.
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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.
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4.
Chop the scooped out flesh and mix with the other vegetables then fill the
avocado shells with this mixture.
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5.
To serve, place some mayonnaise on the top of each avocado half and sprinkle
with chopped hard boiled egg.
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More Starter� Recipes� | Summer Recipes��
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