Avocado with raspberry vinaigrette recipe
information
Preparation time: 15 minutes,
Calories: 267 per portion
ingredients
2 avocados, halved and stoned
1 tablespoon lemon juice
100 g (4 oz) raspberries
2 tablespoons olive oil
1 tablespoon wine vinegar
1/2 teaspoon clear honey
salt and pepper
fennel leaves, to garnish (optional)
1 tablespoon lemon juice
100 g (4 oz) raspberries
2 tablespoons olive oil
1 tablespoon wine vinegar
1/2 teaspoon clear honey
salt and pepper
fennel leaves, to garnish (optional)
method
1. Peel each avocado half and place cut side down on a serving plate. Slice through the avocados lengthways, then separate the slices slightly. Brush lightly with the lemon juice.
2. Press the raspberries through a nylon sieve to remove the seeds, then mix with the oil, vinegar, honey and salt and pepper to taste. Spoon a little around each avocado and serve immediately, garnished with fennel if liked.
Choose the avocados carefully, avoiding any that are bruised. The discoloured parts are edible but spoil the appearance of the fruit. It is best to buy slightly underripe avocados and leave them in a warm kitchen for 24 hours,
2. Press the raspberries through a nylon sieve to remove the seeds, then mix with the oil, vinegar, honey and salt and pepper to taste. Spoon a little around each avocado and serve immediately, garnished with fennel if liked.
Choose the avocados carefully, avoiding any that are bruised. The discoloured parts are edible but spoil the appearance of the fruit. It is best to buy slightly underripe avocados and leave them in a warm kitchen for 24 hours,
serving amount
serves 4
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