Recipe for Salat Pilchei Avocado

Ingredients

2 tablespoon raisins, seedless
1/4 cup water, warm
1 cup orange juice, fresh
1/8 teaspoon red pepper; crushed
1/8 teaspoon ginger root; grated fresh
1/2 teaspoon salt
2 cup carrots; coarsely grated
1 large avocado; ripe, chilled
3 tablespoon lemon juice, fresh

Instructions

Place the raisins in a small bowl, cover with the 1/4 cup of warm water and soak for 20 minutes. Drain. Meanwhile, combine the orange juice, red pepper, grated ginger root and salt in a deep bowl, add the carrots and turn them about with a spoon to moisten them thoroughly. Refrigerate for at least one hour. Just before serving, cut the avocado in half. With the tip of a small knife, loosen the seed and lift it out. Remove any brown tissue like fibers clinging to the flesh. Strip off the skin with your fingers, starting at the narrow stem end. (Then dark-skinned variety does not peel easily; use a small, sharp knife to pull the skin away, if necessary.) Cut each avocado half lengthwise into 2 sections and place them on chilled individual serving plates. Sprinkle them with the lemon juice, them, with a slotted spoon, mound the carrots in the cavities of the avocado quarters. Scatter the raisins on top. Moisten each filled avocado with a little of the remaining orange marinade and serve at once.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here