Avocado Torey
Yield
2 servingsPrep
20 minCook
?Ready
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
avocados
|
|
| 1 | x |
romaine lettuce
leaves |
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
| ½ | teaspoon |
oregano
dried |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
thyme
fresh, optional |
*
|
| ⅔ | cup |
olive oil
|
|
| 1 | tablespoon |
red wine
|
|
| 1 | tablespoon |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
avocados
|
|
| 1 | x |
romaine lettuce
leaves |
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
| 2.5 | ml |
oregano
dried |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
thyme
fresh, optional |
*
|
| 158 | ml |
olive oil
|
|
| 15 | ml |
red wine
|
|
| 15 | ml |
vinegar
|
|
Directions
Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice-cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves.
In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve.
