Download - Avo Recipe
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avolicious
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o to a good start
ritatta 7
scrambled 10
yoghurt 12
a light lunch
ciabatta 16
oriental crepe 18
samp 22
snacks 24
wraps 30
perect end to the day
corn soup 33
kabeljou 36
mushroom burger 38
pasta salmon 40
pork llet 42
salmon 44
veggie pasta 46
vodka soup 48
2 table o contents
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SAs ood editors explore avo
anna montali 60hilary biller 62
jenny kay 64
justine drake 66
louisa holst 70
sasha zambetti 72
vickie de beer 76
anytime sweet temptations
cheesecake 52ice cream 54
mun 56
4
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avocado rittatawith sundried tomatoes, eta & olives
o to a good start
serves
4
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cup chopped spring onions
2-3 teaspoons avocado oil
6 large eggs
125ml milk
teaspoon dried mixed herbs
teaspoon salt
1 avocado, diced
2 teaspoons lemon juice
100g crumbled eta cheese
cup chopped kalamata olives
chopped sundried tomatoes
rocket leaves to serve
in a non-stick pan with an ovenproohandle saut the onions in the oil
until sot - about 5 minutes.
remove the pan rom the heat.
heat the oven to 180c.
beat together the eggs, milk, mixedherbs & salt.
gently toss the avocado withlemon juice.
when the oven is hot, evenly scatter
hal the avocado, cheese, olives& sundried tomatoes over thesauted onion.
pour egg mixture into the pantaking care not to disturb theother ingredients.
ingredients preparation
bake or about 20 minutes, or untilthe rittata is set rm & the top lightly
browned.
scatter the remaining ingredientsover the top & bake or a urther10 minutes.
cut into wedges & servewith rocket leaves.
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8 eggs
cup milk
salt & pepper
3 tablespoons avocado oil
2 avocados, thickly sliced
teaspoon cajun spice
beat the eggs, milk, salt &pepper in a bowl.
pour avo oil into a large non-stick rying pan, heat on medium.
add the egg mixture & stir gentlyuntil starting to set.
stir through sliced avocados& sprinkle with cajun spice.
serves
4
ingredients preparationscrambled eggsavocado cajun
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20g faked macadamias
20g pecan nuts
1 avocado, stone & skin removed
1 tablespoon honey
1 teaspoon cinnamon
1 cup bulgarian or greek yoghurt
20g sunfower seeds
20g sesame seeds
20g pepitas (pumpkin seed)
assorted super ruits, raspberries,blueberries, gooseberries
preheat the oven to 120c.
place the nuts onto an oven tray& bake or 5-10 minutes or untilslightly golden brown.
in a blender place the avocado,honey & cinnamon & blend untilsmooth.
in a glass layer the nuts, yoghurt,avocado puree & top with theberries & seeds.
serves
2
avocadoyoghurt ingredients preparationwith toasted nuts, omega 3 seeds & berries
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a light lunch
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ciabatta bread
2 avocados
200g eta cheese, crumbled
2 cups mixed baby spinach leaves,washed & dried
4 teaspoons avocado oil
2 teaspoons balsamic vinegar
salt & pepper to taste
cut 4 thick slices o ciabatta.
cut the avocados in hal, removethe stone & skin & cut the feshinto slices.
top the slices o ciabatta withthe spinach leaves & avocado,sprinkle with eta, drizzle with avooil & vinegar, season with salt& pepper.
place under a grill & toast until hot& golden.
serve while still warm.
serves
4
avocado, eta ingredients preparation& baby spinach on ciabatta bread
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serves
6
avocado &oriental macadamia crepe18
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3 tablespoons avocado oil
2 cups raw chicken strips
cup thinly sliced red peppers
cup thinly sliced green peppers
1 cups chicken stock
2 tablespoons grated reshroot ginger
cup roasted, choppedmacadamia nuts
cup nely shredded shallots
2 tablespoons cornfour
2 tablespoons soy sauce
2 large avocados, nely diced
12 cooked crepes
1 avocado hal, sliced or garnish
cup mung bean sprouts
cup black sesame seed sprouts
2 eggs
2 cups low at milk
cup plain four
2 tablespoons oil
1 tablespoon sweet paprika
heat the oil in a rying pan.add the chicken strips, red &
green peppers & toss orabout 5 minutes.
add the chicken stock & ginger& allow to simmer, covered,or 10 minutes.
remove the chicken & peppers& toss with the macadamia
nuts & shallots.
dissolve cornfour in soy sauce &stir into the stock mixture & cook,stirring, over a medium heat untilthick set aside.
to serve, mix diced avocado withchicken ll & place into the centreo each crepe.
roll up & ry gently both sides overa medium heat in a small amount
o avo oil.
spoon over sauce & garnish withavocado slices, bean sprouts &seed sprouts.
blend all the ingredients in aood blender.
turn the blender o, stir downthe four & blend again.
rerigerate or 1 hour beore using.
preparationpreparation
ingredientscrepe batter
ingredientslling
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3 avocados
1 lemon
3 cups samp, cooked
onion, chopped
1 tomato, chopped
green, red & yellowpeppers, diced
3 tablespoons avocado oil
salt & resh ground black pepper
place all ingredients, exceptavocados & lemon, into
a mixing bowl.
peel avocados & cut into cubes &drizzle with juice rom the lemon toavoid browning. add avocados tothe bowl with other ingredients.
season & mix well (ensure thatavocados dont become mushy).
ingredients preparationavocado & samp salad22
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peel & slice avocados, arrangeon a platter with slices o proscuitto,drizzle with balsamic reduction,garnish with rocket leaves& parmesan shavings.
peel & slice an avocado, wrapeach slice with a piece o sundried
tomato & a slice o carpaccio.drizzle with avocado oil, & serve
with reshly ground black pepper.
skewer cherry tomato halves withdiced avocado, a block o haloumicheese & a basil lea or a quick& healthy canap. serve drizzledwith resh pesto or balsamic vinegar.
slice an english cucumber into 15mmrounds, top with mashed avocado,
smoked shaved turkey, & a teaspoono cranberry sauce. garnish with chives
or a stylish & glamorous low at canap.
avo & carpaccio platter
avo, tomato & haloumi skewers
avo & proscuitto platter
avo & turkey on cucumber
easyavo boosters24
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slice avocados & top with asmoked mussel & a teaspoono sweet chilli sauce.
bake pre-prepared mini pizzasaccording to instructions. remove
rom heat & top with slicedavocado & brie cheese.
dice avocado, toss in 1 tablespoono lemon juice, & combine withhummus, serve on crostinior as a dip with bread sticks.
arrange bowls o marinated olives,roasted peppers, crumbed eta cheese
& diced avocado with toasted pitabread as a mezze type snack.
avo mini pizza
avo & chick pea hummus
avo mussels
avo, olives & roasted peppers
avo tapas26
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top toasted ciabatta loa with any
o the ollowing combinations:
smoked salmon, avocado,
caper berries & verjuice
avocado sundried tomato,
& basil pesto
brie, smoked ham & avocado
spread slices o health bread
with a low at cream cheese,
arrange slices o avocado
& top with sprouts & seeds.
drain 1 tin o crabmeat; mix with
a teaspoon (to taste) o curry paste
& smooth low at cream cheese.
place teaspoons o mixture onto tortilla
chips, & top with sliced avocado.
garnish with resh coriander.
mix a teaspoon o curry paste
into smooth cream cheese.
place a teaspoon onto tortilla
chips & top with slices o smoked
chicken breast & sliced avocado.
garnish with resh coriander.
avo sarmie
avo tortillas with curried crab
avo bruschetta
avo tortillas with smoked chicken
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2 avocados, cut into strips
1 lemon
1 onion, sliced into rings
4 wraps
250g cream cheese
avocado oil, to drizzle
200g smoked salmon/smoked trout
4 lettuce leaves
squeeze the juice rom the lemonover the strips o avocados to
avoid browning.
place a pan on the stove & drizzle alittle avocado oil.
place the wraps in the pan untilbrown & spotted with heat.
remove the wrap rom the pan &place on a board. spread them withcream cheese; place lettuce leaves,strips o smoked salmon/smokedtrout, avocado strips & onion.
old the 2 sides a little then old theother 2 ends.
cut it in the middle then placeon a plate & garnish withseasonal greens.
avocado wrap ingredients preparationwith smoked salmon
serves4
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perect end to the day avocado corn soupwith red & yellow pepper
serves
6
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1 tablespoon avocado oil
1 small white onion, diced
1 stalk celery, chopped
1 carrot, peeled & diced
1 can creamy style corn
1 tablespoon resh thyme leaves
2 cups water or stock
salt & reshly groundpepper to taste
cayenne pepper to taste
resh lemon juice, to taste
4 avocados
diced red & yellow pepperto garnish
just beore serving, nely dice3 o the avocados & mash
through the soup.
slice the remaining avocado thinly& coat in lemon juice.
serve soup into bowls &decorate with the slicedavocado & diced peppers.
heat the avo oil in a large saucepan& saut the onion, celery &
carrot until just tender.
add the corn, thyme, water or stock& salt to taste.
bring to the boil, then reduce theheat & simmer or 10-20 minutesor until the vegetables are tender.
puree, adding more water or milki necessary to bring to desiredconsistency.
season to taste with the pepper& cayenne & reheat.
remove rom heat & add lemon juiceto taste.
ingredients preparation34
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2 avocados
300g baby roma tomatoes,thickly sliced
20ml lemon juice
5ml resh thyme
salt & reshly groundblack pepper
6 kabeljou llets,or any rm white sh
60g nely chopped black olives
1 cup crumbled eta cheese
dice avocado & pour overthe lemon juice. add avocado& lemon to the tomato &thyme & mix gently.season to taste.
preheat oven to 200c. place shon a greased baking sheet.
spread chopped olives evenlyover sh & sprinkle crumbled
eta over the olives.
bake or 10-20 minutes, dependingon thickness o the llets.
once llets are cooked top withthe salsa & serve immediately.
kabeljou
preparation
preparation
with olives &avocado salsa
serves
6
ingredientssalsa
ingredientskabeljou
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350g dried pasta
avocado oil
2 ripe avocados
lemon juice
resh dill or basil, chopped
400g smoked salmon ribbons
200g crme raiche or reducedat cream
bring a large pan o salted waterto the boil. add the pasta & cook
until al dente, about 7 minutes.drain, toss with a ew teaspoonso avo oil & set aside.
cut avocados into small cubes& toss gently in a bowl withlemon juice & chopped herbs.
cut the salmon intobite-sized cubes.
gently stir the crme raichethrough the drained pasta,
& careully old in the avocadomixture & the salmon.
serve in warmed bowls & garnishwith sprigs o resh herbs.
pastawith avocado & salmon
serves
4
ingredients preparation40
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2 teaspoons sesame oil
2 teaspoons avocado oil
400g pork llet, cleanedo sinew & sliced
2 tablespoons ginger, peeled& cut into thin strips
4 garlic cloves, crushed
560g asian noodles, pre-soaked/cooked as per pack instructions
2 avocados
2 spring onions, sliced2 tablespoons light soy
2 tablespoons oyster sauce
sprig coriander leaves
cashew nuts
1 teaspoon sesame seeds
heat the sesame & vegetable oilin a wok or ry pan.
ry the pork llet until cooked,add ginger & garlic, ry gentlythen add noodles & stir ry.
cut the avocados in hal, removethe stone & skin, & cut thefesh into chunks.
add the avocado, onion, soy& oyster sauce to the noodles& stir ry or a urther minute,or until all the ingredients
are combined & hot.
serve & garnish withcoriander leaves, cashew nuts& sesame seeds.
preparationingredientsasian noodleswith pork llet & avocado
serves
4
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1 avocado
25ml avocado oil
25ml lemon juice
5ml chopped oregano
5ml chopped ennel
salt & pepper to taste
250g norwegian salmon
100ml cream
75ml sh/chicken stock
25g butter
a tot dry white wine (optional)
reduce cream, butter & shstock let it simmer or 10 minutes.add a tot o any dry white winei preerred, then season& drizzle on top o sh.
peel the avocado & cut into rings,marinate in a mixture o avocado oil,
lemon juice, chopped oregano& ennel & add a little salt& pepper to taste.let it stand or 10 minutes.
heat oil & cook the salmon skin sidedown or 3 minutes, fip & cook theother side or 2 minutes. peel o theskin.
layer the salmon on a bedo julienne baby vegetables& arrange the avocado rings on
top & serve with cream sauce.
preparation
preparationingredients
grilled norwegian salmon
serves
1
with marinated avocadoingredientssh
sauce
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3 avocados, peeled & cutinto chunks
600ml pasta screws, cookedas per instructions on pack
300ml broccoli forets,blanched & chilled
100ml carrots, cut intojulienne strips
200ml cocktail tomatoes,cut in halves
1 onion, chopped
1 green pepper, diced
1 yellow pepper, diced
35ml vinegar
180ml avocado oil
30ml lemon juice
80ml honey
thyme
5ml salt
5ml paprika
5ml dry mustard powder
mix broccoli, carrots, onion soakedin 5ml vinegar, green & yellow
peppers in a bowl & put aside.
in another bowl, whisk theremaining vinegar, avocado oil,lemon juice, honey, mustard powder& paprika together until well mixed& chill or 30 minutes.
add avocados to the pasta &vegetable mix & add the dressing.old until well mixed.
pasta saladwith vegetables & avocado
serves6
ingredients preparation46
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6 avocados, ripe
2 english cucumbers,peeled & chopped
1 onion, peeled & chopped
2 stalks table celery, chopped
10g maldon salt
10g parsley
10ml green tabasco
80ml vodka (optional)
250ml greek yoghurt
place all the ingredients ina blender & once blended
pour through a ne sieve.
pour into a clean bowl, wrap& put in the ridge to chill.
serve chilled.
ingredients preparationavocado, vodka& cucumber chilled soup
serves8
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anytime sweet temptations
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250g tennis biscuits, crushed
100g butter, melted
2 packets lime jelly
100ml boiling water
750g philadelphia cream cheese
2 large ripe avocados, pureed
15ml lemon juice
mixed berries, sliced avos& kiwi ruit to garnish
preheat the oven to 180c
prepare the biscuit base by mixingthe melted butter into the crushedbiscuits.
press biscuit mixture into the bottomo a 23cm spring orm pan.
place in the oven or 5-8 minutesto crisp the biscuits, remove & cool.dissolve the jelly in boiling water,whilst the jelly is dissolving, beatthe cream cheese with the pureedavocado & the lemon juice
until combined, pour inthe dissolved jelly.
pour the mixture into the springorm pan & allow to set overnight.
to serve, release the cheesecakerom spring orm pan, garnishwith mixed berries, avocadoslices & kiwi ruit.
preparationingredientsavocado cheesecake
serves
8-10
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4 avocados
20ml lemon juice
1granny smith apple
360ml appletizer or apple juice
30ml brown sugar
1sprig rosemary
30ml cream
400g vanilla ice cream
peel apple & cut into small cubes.add sugar & rosemary to the apple
juice/appletizer, & allow the applepieces to cook in the liquid until verysot. remove the rosemary sprig& puree the cooked apples withthe cooking liquid & the creamuntil smooth.
peel the avocados, remove thepulp & puree until smooth. add thelemon juice to prevent browning &set aside.
mix the apple & avocado puree
together. allow the ice creamto stand out o the reezer untilslightly soter.
old in the puree to the ice creamuntil combined. allow to setovernight in the reezer.
ingredients preparationavocado ice cream
serves
6
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3 ripe avocados
lemon
750ml all purpose four
250ml sugar
250ml milk
15ml baking powder
2,5g salt
90g butter or margarine
2 eggs
preheat oven to 205c.grease mun cups.
in a bowl, mix four, sugar, bakingpowder & salt.
add in butter or margarine & mixuntil mixture resembles crumbs.
blend avocados, eggs, milk,& lemon juice until avocadosare mashed.
stir avocado mixture into fouruntil evenly mixed.
spoon the mixture into cups& bake or 25 minutes.
avocado mufnsma
kes18
ingredients preparation56
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SA ood editors explore avos
avocado & smoked salmon stack
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avocado & smoked salmon stack
topped with graperuit dressing
dressing
juice o ruby graperuit
30ml extra-virgin avocado oil
pinch o smoked paprika
salt & reshly ground blackpepper, to taste
avocado stack
100g smoked salmon
1 avocado, thinly sliced
juice o 1 small lemon
1 ruby graperuit, peeled& thinly sliced
10ml sesame seeds, lightly toasted
20g alala sprouts
method
mix all the dressing ingredients
& set aside.
place salmon into a shallow dish& pour over hal the dressing,rerigerate or 30 minutes.
place the avocado slices onto a tray& drizzle with lemon juice. take aslice o avocado & place in themiddle o a serving dish. top with aslice o salmon, a slice o graperuitending with a slice o avocado.
drizzle with the remaining graperuitdressing & serve sprinkled withsesame seeds & alala sprouts.
serves
2-4
...is the ood & deputy editor o ood& home entertaining magazine.
anna montali
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guacamole salad (as an accompaniment to a main meal)
method
cut the avocado halves into 1cm
slices horizontally, pour lemon juiceover avo. careully remove romthe lemon juice & layer hal theavocado on a serving platter.
top with slices o onion ollowed bypeppers & tomatoes, sprinkle sliceso celery. repeat the layers retainingsome avocado slices & onion ringsor garnish. sprinkle on the springonions.
or the dressing combine the
avocado oil, lemon juice & vinegar.add chili fakes, tabasco sauce,seasoning & sugar & mix well.season to taste & then add thecoriander & mix.
just beore serving, mix dressing well& pour over salad.
serves
6
dressing
60ml avocado oil
10ml resh lemon juice
10ml white vinegar
5ml dried chili fakes
or cayenne pepper
dash o tabasco sauce
5ml salt
reshly ground black pepper
pinch o sugarlarge handul o coriander, chopped
salad
3 large avocados, halved,
pitted & peeled
juice o 1 lemon
1 large red onion, nely sliced
2 yellow or green peppers,nely sliced
2 large red tomatoes or 6 largercocktail tomatoes, cut into rounds
2 sticks o celery, nely sliced
3 spring onions, nely chopped
...is the ood editor o the times.
hilary biller
63
thai avocado, prawn & pomelo salad4
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thai avocado, prawn & pomelo salad
(recommended as a starter)
salad
1 packet wild rocket
60ml resh mint
60ml resh coriander
2 large avocados, peeled & sliced
1 large pomelo, peeled & segmented
200g cooked prawn tails
dressing
60ml lime juice
30ml sh sauce
15-30ml honey
30ml sweet chili sauce
1 red chili, seeded & chopped
salt & a good grinding opink peppercorns
method
combine the rocket, mint &
coriander & divide between oursmall serving plates. arrange theavocados, pomelo segments &prawns over the leaves.
combine all the dressing ingredients& mix well. taste & adjust seasoningto achieve a sweet & sour to slightlyhot & salty taste.
drizzle over the salad, season withsalt & pepper & serve immediately.
serves
4
...is the ood editor or the star'sangela day column.
jenny kay
65
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...is the current editor in chie o resh living magazine, also edits theannual eat in guide & is the estival director o taste cape town &
johannesburg. with more than 18 years experience in the ood-mediaindustry, justine has presented & co-produced the award-winningtelevision series just in arica & is author o several cookbooks.
justine drake
lemon chicken & a ocado pastas 6 69
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lemon chicken & avocado pastaserves6
ingredients
500g spaghetti or linguine
15ml avocado oil
1 large onion, sliced
3 garlic cloves, crushed
1 red chili, nely sliced
peel o 1 lemon, slicedinto thin strips
500ml shredded cooked chicken
60ml lemon juice
250ml home-made chicken stock
60ml roughly chopped italianparsley or basil
125ml rocket leaves
2 avocados, peeled & diced
salt & milled pepper
method
cook pasta according to
instructions.
heat avocado oil in a non-stick pan& saut onion until just sot. addgarlic, chili & lemon peel & cook or1-2 minutes. add chicken, lemon
juice & stock & cook or about 5minutes. remove rom heat.
add herbs, rocket, & avocado.season well & toss gently with pasta.
serve immediately with a salad.
a delicious main meal
perectly complimented
with a salad & which
makes economical use
o let-over chicken.
use let over roast chicken,buy a rotisserie chicken orsimply roast or steam a ewbone-in chicken breasts.
69
avocado & quinoa salsa salad
ingredients
125ml quinoa
method
rinse the quinoa well, place insaucepan & add 280ml water70
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avocado & quinoa salsa salad
serves
4
...is the ood editor o ideas/idees magazines.
louisa holst
2ml ground coriander
3ml ground cumin
50ml avocado oil
30ml reshly squeezed lime juice
1 green chilli, seeded& nely chopped
1 clove garlic, crushed
2 spring onions, nely chopped
1 tomato, nely diced
1 small yellow pepper,seeded & diced
30ml reshly chopped coriander
1 packet asian salad or
rocket leaves
2 ripe avocados, peeled & sliced
100 ml crumbled eta cheese
handul o cherry tomatoes, halved
30 ml toasted pumpkin seeds
saucepan & add 280ml water,ground coriander & 2ml cumin.bring to the boil, reduce heat & sim-mer or 10 minutes until the
quinoa is tender. set aside to cool.mix together the oil, lime juice, chilli,garlic, spring onion, diced tomato,
yellow pepper & coriander. seasonwith remaining cumin & a pinch osugar & salt.
mix the cooled quinoa & gentlytogether with the onion mixture& then add asian salad or rocketleaves, toss together.
cut the avocado into cubes & drizzlewith a little lime juice. top salad withavocado, eta, cherry tomatoes &pumpkin seeds.
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...is the helpline co-ordinator at angela day o the star newspaper. she hasa proessional che's qualication rom prue leith college o ood & wine &previously worked as the ood editor o your amily magazine & the editoro ood magazine avocado/avocado.
sasha zambetti
avocado & allium salad with citrus dressing 75
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avocado & allium salad with citrus dressing
serves
4
ingredients
300g baby leeks
2 red onions, quartered
30ml garlic favoured avocado oil
50ml egyptian dukkah
juice & zest o 1 orange
handul herbs chives, parsley &coriander, chopped
1 orange, segmented
1 avocado, peeled & sliced
method
preheat the oven to 220c. in a large
roasting dish, arrange the leeks &onions, careully coat with hal theavocado oil & sprinkle on the duk-kah. season to taste & then roast,tossing occasionally, until the leeks& onions are cooked about 25minutes.
cool & then drizzle over theremaining avocado oil, orange
juice with zest & the herbs.
arrange the onions & leeks on a
serving plate, top with the orangesegments & the avocado & thenpour over the remaining juice romthe roasting pan.
serve as a tasty vegetable
accompaniment to any
meal. this recipe is an
excellent incorporation
o 5-a-day.
75
prawn & avocado salad with77
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yellow pepper drizzle (starter)
yellow pepper drizzle
1 yellow pepper, quartered & seeded
15ml white wine vinegar
15ml avocado oil
salad
18 large tiger prawns, cleaned
salt & reshly ground black pepper
30ml coriander pesto
3 ripe avocados, peeled & quartered
1 small cucumber, cut into ribbons
30g resh watercress
method
to prepare the drizzle, roast the
yellow pepper in a hot oven untilsot. remove & set aside.
place the yellow pepper, vinegar &avocado oil in a ood processor &process until smooth. strain througha sieve, discard the pulp & keepthe yellow liquid until needed.
season & steam prawns or 3-4minutes until they are light pink &cooked. remove the heads & shells,leaving the tail. mix the pesto gently
into the warm prawns & set aside.take 6 serving plates or 1 big platter.place two avocado wedges ontoeach plate, season to taste. top theavocado with the prawns & garnishwith cucumber ribbons, watercress& yellow pepper drizzle.
serves
6
...is the ood editor o shape magazine.
vickie de beer
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the end