Avocado Puree

This makes a good Hors-d’Oeuvre served on individual biscuits or in a bowl surrounded by biscuits or Melba toast. Use for parties or before a dinner.
3 ripe avocado pears
juice of 1 lemon
1 clove garlic, crushed
salt and pepper
1 small onion, grated
3 Tblsp olive oil
3 Tblsp chopped parsley
Cut open and stone the avocado pears. Scoop them out and mix with remaining ingredients, saving a Tblsp of chopped parsley. Beat to a creamy paste, or blend in an electric blender.
Place in a bowl to serve and sprinkle with remaining parsley.
Serve with water biscuits or Melba toast.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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