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Ingredientes
- 1 tbsp Dijon mustard
- 1-2 garlic cloves
- 1 tbsp white wine vinegar
- 150 ml vegetable oil
- sea salt & freshly ground pepper
- ¼ red onion, finely chopped
- ¼ continental (telegraph) cucumber, finely sliced
- ¼ red capsicum, finely diced
- ¼ yellow capsicum, finely diced
- 1 tspn snipped fresh chives
- 2 ripe avocadoes
Direcciones
- To make the dressing, whisk the mustard and garlic with the vinegar. Then add the oil, little by little, continually whisking as you do so. Season and add the red onion, cucumber, capsicum and chives.
- Half the avocadoes and remove the stones. Then fill with the vinaigrette and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 392 | |
| Calories from Fat 372 | 95% |
| Total Fat 41.98g | 52% |
| Saturated Fat 3.64g | 15% |
| Trans Fat 0.89g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 262mg | 7% |
| Total Carbs 5.39g | 1% |
| Dietary Fiber 3.6g | 12% |
| Sugars 0.76g | 1% |
| Protein 1.29g | 2% |
Evaluaciones
13 de Julio de 2010
Choose avocadoes without blemishes that are slightly soft at the stem.Yo he cocinado/probado esta receta
