Recipe for Salat Pilchei Avocado


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


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.

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