Avocado with Raspberry Vinaigrette
This makes a great starter for four
people, or serve with fresh crusty bread as a light lunch for two.
300g tin of raspberries in juice
(if your raspberries have come in syrup rather than juice use 1 tsp
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