Avocado

Recipe By:
Deborah
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  • Total Time 15 min Ico-add
  • Yield 6 Servings
  • Level Medium

Tangy avocado refrigerated and serve with roast pork/lamb/beef.
 

Ingredients

  • 4 big just ripe avocados
  • Juice of 1 lemon
  • 8 small cherry tomatoes
  • 8 small yellow tomatoes
  • 4 large peaches, skinned
  • 3 tablespoons castor sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon port wine
  • 1 tablespoon pickled green peppercorns
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Directions

  1. 1. Wash and dry avocados, cut in half lengthwise and remove stones. Scoop out flesh with a melon bailer.
  2. 2. Place in a large bowl and sprinkle with lemon juice. Wash and dry tomatoes. Cut tomatoes in quarters.
  3. 3. Slice peaches in wedges and mix gently with the avocados and tomatoes.
  4. 4. Mix sugar, lemon juice, portwine and peppercorns. Pour over contents in the bowl.
  5. 5. Refrigerate and serve with roast pork/lamb/beef.