Tag: avocado

Cucumber Avo Salad

by Karen ClaassenLeave a Comment on Cucumber Avo Salad
Cucumber Avo Salad

500g cucumber (about half an English cucumber)
2 avocados
30ml lemon juice
2 salad onions, finely sliced
chilli flakes

Peel the cucumber in alternating strips in its length.
Take out the seeds with a teaspoon, cut into bite-sized pieces and put it in a colander set in your sink.
Sprinkle 5ml salt over, toss together and leave to drain for about 20 minutes.
Slice the avocado in half, remove the pip and scoop out the flesh.
Cut in to 1,5cm cubes.
Add the avocado to a mixing bowl, sprinkle over the lemon juice and season with salt and black pepper. Stir to combine.
Shake the cucumber pieces in the colander to get rid of any moisture.
Add to the avocado.
Add the sliced salad onions and mix again.
Now stir the salad vigorously until the avocado breaks down a bit.
Taste the salad and adjust the seasoning with salt, pepper and lemon juice.
Scatter over some chilli flakes and serve.

Avocado Pear with Cheese and Pangrattato

by Karen ClaassenLeave a Comment on Avocado Pear with Cheese and Pangrattato
Avocado Pear with Cheese and Pangrattato

Pangrattato:
15ml olive oil
15ml butter
1 clove garlic, crushed
125ml panko breadcrumbs
30ml thyme leaves
60ml cashew nuts, chopped

2 avocado pears
60ml cream cheese, room temperature
1 small onion, finely chopped
2 tomatoes, seeds scooped out and cut into small cubes
250ml grated cheddar cheese
balsamic vinegar reduction

foil nests to rest the halved avocado pears in while baking

For the pangrattato:
Add the oil and butter to a frying pan set over medium heat and allow the butter to melt.
Fry the garlic for 1 minute while stirring.
Add the breadcrumbs, thyme and nuts and stir around in the pan until toasted and golden.
Take the mixture off the heat, spoon it into a bowl and allow to cool.

Preheat your oven to 180℃.
Prepare foil baking nests for the avocado pear by scrunching strips of aluminium foil into circular shapes where the avocado can rest without tilting. Be careful not to cut your hands!!!
Place the nests on a baking tray.
Cut the avocado pears in half and remove the stone.
Place each half on an aluminium nest and spoon 15ml cream cheese into the hollow.
Mix the chopped onion, tomato and cheddar cheese and divide the mixture in four equal portions. Pile the mixture onto the avocado halves.
Place the baking tray in the oven for 10 minutes or until the avocado is warmed throughout and the cheese has melted.
Spoon a generous amount of pangrattato onto each avocado portion.
Drizzle with balsamic vinegar reduction and serve slightly warm.

Beetroot Hummus

by Karen ClaassenLeave a Comment on Beetroot Hummus
Beetroot Hummus

This hummus takes some effort but keeps well in the fridge and makes a delicious sandwich or dip!

125ml beetroot, cooked and chopped
1 400g tin of chickpeas
60ml tahini
2 cloves of garlic, minced
the juice of one lemon/15ml fresh lemon juice (preserved lemon juice leaves a bitter aftertaste)
5ml salt
15ml olive oil

Add all the ingredients to a liquidiser and blitz until it is smooth and emulsified.
Store in a glass jar in your refrigerator.