INGREDIENTS

INSTRUCTIONS

Skin the avocado, cut it in half lengthwise, and remove the pit.  Slice
the halves lengthwise into 6 to 10 thin slices, and fan them  out on
small plates (3 to 5 slices per serving).  Combine the chipotle sauce,
water, and sundried tomatoes in a  blender, and puree. Spoon a fine,
decorative line across the fanned  avocado slices. Cut the lime in
half. Squeeze a bit of juice from one  half of the lime over the top of
each fan; cut the other half into 4  thin slices. Garnish the plates
with lime slices and serve.  Note: Avocado should be ripe, creamy, and
of the Haas variety (the  nubbly black avocados, not smooth the
green-skinned ones, which can  be watery). A delicate, deep red line of
hot sauce painted across the  avocado is visually dramatic, and the
spiciness accentuates the  avocado's cool smoothness. This dish makes
an elegant and very easy  first course for a dinner party.  Jennifer
Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian  Cooking MC
formatted by Brenda Adams <adamsfmle@sprintmail.com>  Recipe by:
Jennifer Trainer Thompson, Jump Up and Kiss Me  Posted to
recipelu-digest Volume 01 Number 188 by Terry Pogue
<tpogue@idsonline.com> on Nov 1, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 97
Calories From Fat: 62
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 185.4mg
Potassium: 421.3mg
Carbohydrates: 7.4g
Fiber: 5.1g
Sugar: <1g
Protein: 3.2g