Avocado Torey "le Ruth’s" Restaurant New Orleans La
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Orleans | Appetizers | 2 | Servings | |
INGREDIENTS
| 2 | Avocados | |
| Romaine lettuce leaves | ||
| 1 | t | Salt |
| 1/2 | t | White pepper |
| 1/2 | t | Dried oregano |
| 1 | Clove garlic – minced | |
| 1 | Sprig fresh thyme, optional | |
| 2/3 | c | Olive oil |
| 1 | T | Red wine |
| 1 | T | Vinegar |
INSTRUCTIONS
Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice-cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve. Posted on rec.food.recipes by DI2@delphi.com File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 988
Calories From Fat: 869
Total Fat: 99.7g
Cholesterol: 0mg
Sodium: 1205mg
Potassium: 1673.9mg
Carbohydrates: 26.9g
Fiber: 18.9g
Sugar: 4.3g
Protein: 7.5g