Recipe by bluemoon downunder
A super-simple, super-healthy and quick appetiser or light lunch dish. Avocados really are one of those super foods: they lower cholesterol, contain cancer-fighting anti-oxidants and protect the eyes against eye diseases that can lead to blindness. This simple recipe comes from the September 2005 issue of the Australian magazine 'Delicious'. Thank you, DeeCooks, for drawing my attention to an omission in the instructions: now corrected!
Top Review by DeeCooks
Four and a half if I could! I liked this salad, because I LOVE all the ingredients. The recipe doesn't say where the balsamic goes in, but I whisked it with the olive oil before tossing with the other ingredients. I think something more substantial in the filling would be good too-- bay shrimp comes to mind. Next time! We'll definitely do this again.
- 2 avocados
- 6 baby carrots, grated
- alfalfa sprout
- bean sprouts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 4 sprigs fresh coriander
- 24 unsalted peanuts (approximately) or 24 unsalted cashews (approximately)
Directions See How It's Made
- Halve and remove stones from 2 avocados.
- Grate the carrots, combine with the alfalfa and toss with the extra virgin olive oil, then spoon this mixture into and onto each avocado half, then top with fresh sprigs of coriander and peanuts or cashews.
- Notes: If an avocado has a 'neck' rather than being rounded at the top, it was probably tree-ripened and will have better flavour. To ripen a firm avocado, place it in a paper bag at room temperature for a couple of days. Don't refrigerate avocados until they are ripe. To prevent the flesh from turning brown, sprinkle with lemon juice. In Australia, there are now varieties of avocado which don't brown after being cut, but I do wonder (I don't know) if they have been genetically modified.