Take Heart!
From Christian Vegetarian Association (CVA)

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.



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