TWO INTERESTING AVOCADO MOMENTS - AFRICAN STYLE
AVOCADO & PAPAYA SALAD
Serves 4
2 ripe avocados
1 ripe papaya
1 large orange
1 small red onion
25-50gr/1-2oz small rocket leaves or lamb's lettuce
For dressing
60ml/4 tbsp olive oil
30ml/2 tbsp fresh lemon or lime juice salt and black pepper
Halve the avocados and remove the stone. Carefully peel off the skin, then cut each avocado half lenghways into thick slices.
Peel the papaya. Cut it in half lenghtways and scoop out the seeds with a spoon. Set aside 5ml/1tsp of the seeds for the dressing. Cut each papaya half lenghtways into eight slices.
Peel the orange. Using a small sharp knife, cut out the segments, cutting either side of the dividing membranes. Cut the onion into very thin slices and separate into rings.
Combine the dressing ingredients in a small bowl and mix well. Stir in the reserved papaya seeds.
Assemble the salad on four individual serving plates. Alternate slices of papaya and avocado. Add the orange segments and a small mound of rocket topped with onion rings. Spoon over the dressing.
CHILLED AVOCADO SOUP
Serves 4
2 large or 3 medium ripe avocados
15ml/1 tbsp fresh lemon juice
1/4 cucumber, peeled and coarsely chopped
30ml/2tbsp dry sherry
4 spring onions, roughly chopped
475ml/16fl oz/2 cups chicken stock
a few drops of Tabasco sauce
salt
natural yogurt or soured cream
Halve the avocados, remove stone and peel. Roughly chop the flesh and place in a food processor or blender Add the lemon juice and process until very smooth. Add the cucumber, sherry and most of the chopped spring onions. Process again until very smooth.
Transfer the avocado mixture to a large bowl, add the chicken stock and whisk until well blended. Season the soup with salt to taste and Tabasco sauce, if desired. Cover the bowl with clear film and chill well.
To serve, pour the soup into individual bowls. Swirl a spoonful of yogurt or soured cream in the center of each bowl. Sprinkle with the reserved spring onions.
HAVE FUN AND ENJOY !!!
No comments:
Post a Comment