Ingredients
- 2 ripe, soft avocado
- juice of 1 lemon
- 200 ml cold poultry or vegetable stock
- 1/2 tsp salt
- a few drops of chilli sauce, e.g. Tabasco
- 400 ml low-fat natural yoghurt (refrigerated)
- 2 bowls of garden cress
- 600 ml sparkling mineral water (refrigerated)
Instructions
- Halve the avocado, remove the stone and remove the flesh from the skin with a spoon. Blend in a mixer together with the lemon, stock and puree finely.
- Season with salt, chilli sauce, harvest 2/3 of the cress and add with the yoghurt. Blend well and season to taste. Just before serving, top up with the mineral water and stir gently. Divide among 4 bowls and garnish with cress.
Notes
If preferred, finely dice 120 g Graved salmon, form into dumplings with 2 teaspoons and add to the cold dish or serve with 1 dumpling of Graved salmon tartare.
Copyright by Andreas Miessmer 15.2.2022
