Summery Avocado


I remember the first time I tasted avocado … it was a surprise, I thought I would get a normal fruit, with its light and juicy texture; but I found a firm, mellow and buttery fruit, ideal for salads and, then, to match savory flavors.

Today I tried to prepare it as follows for my hubby 🙂

1 avocado
1 / 2 small red onion, finely sliced ​​(I soaked it in water and a little vinegar for 1 hr, to soften its  strong taste)
3 tablespoons of sweetcorn
3 tablespoons of cooked peas
2 leaves of iceberg, cut into strips
2 tablespoons of soybean sprouts
2 tablespoons of grated carrot
3 tablespoons of unflavoured soy yogurt
3 teaspoons of mint sauce (recipe here)
1 teaspoon of olive oil
a pinch of ginger
a pinch of turmeric
salt to taste
4 teaspoons of lemon juice
2 teaspoons of apple cider vinegar

Peel and cut the avocado in halves, remove the stone and dug the flesh around the hole with a knife or spoon. Blend the pulp with soy yogurt, mint sauce, two teaspoons of lemon juice, one teaspoon of apple cider vinegar, ginger, turmeric, pepper and a pinch of salt. Place a spoonful of sauce in each cavity of avocado.
Season all vegetables with the remaining oil, salt, lemon juice and vinegar. Fill the two halves of avocado with this salad, and finish by sprinkling a bit of yogurt sauce on top of them.
Arrange the salad and the sauce remained around to the stuffed avocado.
I’ve tasted some of it… excellent 😀

Chef: Concita from VeganBlog

  1. heidi 3 June 2011 at 05:57

    What a nice idea 🙂 Is it to be served as a side dish, or as a starter…?

  2. ascanio 4 June 2011 at 07:28

    I think it can be served as both a starter and a side dish actually 🙂 thanks for sharing, seems excellent!

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