ingredients
serves 4
5/8 cup strawberries, rinsed, dried and hulled
2 level tablespoons low-fat natural yoghurt
Freshly ground black pepper
1 large orange, peel and pith removed, segments freed of membranes and cut into small pieces
5/8 cup cucumber, diced
Seeds from 4 green cardamom pods, crushed
1 tablespoon raspberry vinegar
2 ripe avocados
Curly endive, lamb's lettuce, watercress and mint sprigs to garnish
method
1. Blend the strawberries and yoghurt in a food processor, or pass the fruit through a nylon sieve and whisk into the yoghurt. Season with pepper.
2. Mix the orange, cucumber, crushed cardamom and vinegar.
3. Halve the avocados and remove the stones. Arrange the halves on serving plates and surround with the endive, lamb's lettuce and watercress. Fill the avocados with the orange mixture. Spoon on a little of the strawberry dressing and garnish with the mint sprigs. Serve the rest of the dressing separately.
more information
To ensure that each avocado half remains steady on the serving plate, cut a thin sliver from its rounded side.
