Deconstructed and reconstructed avocados
I saw some pictures somewhere of a really interesting concept for an avocado type dish and thought I’ll have a go at something similar, and in turn created my deconstructed and reconstructed avocados.
This is a superb side dish or starter. It’s quite acidic so it would be great with beef, or something with a strong sauce to cut through that. Plus I think my deconstructed and reconstructed avocados looks really nice back in the skin/shell. OK here we go with enough for four. This is very easy, so keep up.
Take a large bowl and add all of the following ingredients;
- 4 small sweet multi-coloured chili peppers. These are not hot, and are more like baby capsicum. Chop these roughly;
- 1 finely chopped chili padi (or not if kids are going to eat this of course);
- 6 red cherry tomatoes – cut in to quarters;
- 6 orange plum tomatoes cut in to quarters;
- 2 small roughly chopped red onions;
- A small bunch of coriander roughly chopped or even ripped;
- A good pinch of sea salt & cracked black pepper;
- The juice of 2 limes;
- 2 avocados that you cut in half down their length, keep going around until you circumnavigate the the entire pear. Then gently give it a little twist. You should now have a half with no stone and a half with a stone. With a sharp knife whack carefully in to the stone and then twist. It should just pop out. With a soup spoon carefully scoop out all the avocado, leaving the skins/shells intact. Chop up the avocado and pop in the bowl. Do this last as avocado tends to brown very quickly when out of it skin/shell;
- The very last thing is to drizzle about 2 teaspoons of balsamic vinegar in;
- Give the ingredients a good mixing around to muddle the flavours and bring all the colours together;
- Carefully spoon this back in to the skins/shells – stack it on up and serve away.