Avocado With Alfalfa
photo by Sharon123
- Ready In:
- 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.
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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.
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!