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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
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
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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