Low carb: avocado ritz (our way)

This avocado ritz makes the perfect starter - top it with gold leaf to make it even more glitzy!

  • Takes 20 mins
  • 6
  • Intermediate

INGREDIENTS

  • red onion, finely chopped
  • 100g cherry tomatoes, finely chopped
  • handful coriander, finely chopped
  • 3 avocados, peeled, halved and stones removed
  • lemon juice, to drizzle
  • 125g salmon, cooked and flaked
  • 100ml crème fraîche or sour cream
  • handful rocket or baby herbs, to garnish

METHOD

  1. For the salsa, combine the onion, tomatoes and coriander. Season.
  2. Drizzle each avocado half with the lemon juice. Fill each half with the salsa, top with the salmon and finish off with a dollop of crème fraîche. Garnish with leaves.

RECIPE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN AND INGE BARTSCH PHOTOS: LEE SCHWAGELE

Magazine issue date: December, 2017


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