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Christian Vegetarian Association Presents:
Take Heart!

Avocado with Raspberry Vinaigrette
(Vegan Village)  

This makes a great starter for four people, or serve with fresh crusty bread as a light lunch for two.


1 avocado

300g tin of raspberries in juice (if your raspberries have come in syrup rather than juice use 1 tsp sugar instead)

3 tsp sugar

1 tsp white wine vinegar


- Drain the raspberries, reserving 3 tbsp of the juice. Add the sugar to the raspberries and reserved juice and whizz in a blender. Now push the mixture through a sieve to get rid of the pips. Put into a small saucepan, bring to the boil and boil for 1 minute. Leave to cool.

- Just before serving, peel the avocado, remove the stone and cut into slices. Mix the cider vinegar into the raspberry mixture and spoon onto plates. Arrange slices of the avocado in a fan on the vinaigrette and serve. Yum!

Your question and comments are welcome

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