Cold Yoghurt Avocado Cress Bowl

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Cold Yoghurt-Avocado-Cress Bowl

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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
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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

  1. 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.
  2. 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