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<blockquote data-quote="Shirley N." data-source="post: 2058837" data-attributes="member: 485798"><p>Just invented a new way, I believe, of serving avocado.</p><p></p><p>Stone, peel and dice 1 ripe avocado. Drain one rollmop herring fillet, unroll and cut into pieces 2 x 1 cm. Keep all the onions. Mix just 2 tsp. of the vinegar (it contains quite a lot of sugar) with 1/4 tsp of French mustard. Now mix all the ingredients together and season to taste with freshly ground black pepper and salt.</p><p></p><p>Serve with on shredded lettuce with a thin slice of buttered toast (if one's carbohydrate ration allows).</p><p></p><p>This recipe can be made in larger batches, as it keeps quite well in the fridge without the avocado discolouring as it continues to ripen slowly.</p></blockquote><p></p>
[QUOTE="Shirley N., post: 2058837, member: 485798"] Just invented a new way, I believe, of serving avocado. Stone, peel and dice 1 ripe avocado. Drain one rollmop herring fillet, unroll and cut into pieces 2 x 1 cm. Keep all the onions. Mix just 2 tsp. of the vinegar (it contains quite a lot of sugar) with 1/4 tsp of French mustard. Now mix all the ingredients together and season to taste with freshly ground black pepper and salt. Serve with on shredded lettuce with a thin slice of buttered toast (if one's carbohydrate ration allows). This recipe can be made in larger batches, as it keeps quite well in the fridge without the avocado discolouring as it continues to ripen slowly. [/QUOTE]
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