Avocado vinaigrette
A delicious idea for a luncheon dish or as an easy to eat entrée.
Mix the juice of a lemon with 4 tablespoons of avocado oil, plenty of salt ,
black pepper and a tiny pinch of sugar.
Take a firm ripe avocado, slice in half and remove the stone.
Fill stone hole with this mix and add a sprinkling of parsley or coriander.
Alternately the stone holes may be filled with crab or prawns in cocktail sauce.
Serve on individual plates with a teaspoon.
Regular Features
Cooking corner
