Most of us come across recipes for stuffed avocado from time to time, but it is usually as appetizers stuffed with shrimp salad or similar fillings. But I must say this variant was at least new to me, I even find it a little hard to see if it is a starter or a dessert – Ted
Preparation: 25 min.
100 g [3,5 oz] of strawberries, rinsed and cleaned
2 tbsp natural yoghurt
freshly ground black pepper
1 large orange, peeled and trimmed for membranes
and cut into small pieces
85 g [3 oz] cucumber, diced
The seeds from four green kardemom pods, crushed
or ground cardamom to taste
1 tablespoon raspberry vinegar or red wine vinegar.
2 ripe avocados
chicory, lamb’s lettuce and watercress
mint leaves for garnish
 Mix strawberries and yogurt in a blender or food processor or press the berries through a colander and stir them into the yogurt. Season with pepper.
 Mix orange, cucumber, cardamom and vinegar.
 Cut the avocados in half lengthwise and remove the stones. Place the avocado halves on a serving platter on a bed of chicory, lamb’s lettuce and watercress. Fill avocados with the orange mixture. Add a spoonful or two of the strawberry dressing on top and garnish with mint leaves. Serve the remainder of the dressing in a separate bowl.