Appetizer - Pinch of Salt

January 19, 2015

Avocado hummus

Ingredients:

• 200 g canned chickpeas, drained and rinsed
• 1 small avocado, cut into chunks
• 100 g tahini sauce
• juice from 1 lemon
• 3 garlic cloves
• 2 tbs extra-virgin olive oil
• 4 tbs water
• salt, black pepper to taste
• 1/4 tsp cayenne pepper
• 1/4 cup fresh parsley

Directions:

Using a food processor, process chickpeas with avocado, tahini, lemon juice, garlic, olive oil, parsley and water until smooth. Season with salt, pepper and cayenne pepper. If dip is too thick for your taste, blend in a little more water or lemon juice. Cover and refrigerate until ready to serve.

Before serving, top with a pinch of cayenne pepper and olive oil. Serve with pita bread ot crackers.

Grilled Prawns & Avocado Pico de Gallo

June 10, 2014

Grilovane kozice & Pico de gallo salata

Grilled Shrimp & Avocado Pico de Gallo

for 2 person

Grilled prawns

• 250 g prawns, peeled leaving tails intact
• 1 orange, juice only
• ½ chilli pepper, finely chopped
• 2 tbs olive oil
• salt

For marinade - mix orange juice, olive oil, chilli pepper and salt in a bowl. Pour marinade into a resealable plastic bag with shrimp. Marinate in the refrigerator for few hours.

Thread shrimp on soaked wooden skewers so it looks like the letter C. Preheat the grill plate on high. Grill the prawns for 2-3 minutes each side or until the prawns curl and change colour.

Avocado pico de gallo

• 3 tomatoes, finely chopped
• 1 red onion, finely chopped
• 1 avocado, finely chopped
• juice of half lime
• 2 tbs olive oil
• 2 tbs chopped fresh coriander
• salt, to taste

Combine vegetables in a bowl. For dressing - mix lime juice, olive oil, coriander and salt. Pour over vegetable and mix. Serve with grilled shrimps.