Avocado With Groundnut Dressing
photo by *Parsley*
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
directions
- Peel the avocados, remove the pit and cube the flesh.
- Place in a bowl with lemon juice.
- Grind the peanuts so you have small chunks.
- Sprinkle the nuts and spices over the avocado and toss gently.
- Garnish with chopped chives.
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Reviews
-
LOVED IT! Kate, I'd never tried peanuts with avocados before, DELICIOUS! I made this for hubby and was instantly jealous...but it was okay 'cause he shared :) I chose this recipe for the ZWT Spice it Up challenge, meaning that I got to play with the spices. I reduced the paprika and cinnamon to half their amounts and added equal amounts of curry and tumeric. I substituted ground dried chilis and freshly ground black pepper for the cayenne. Thank you for posting Kate! Made for ZWT, please see my rating system as I rate tougher than most.
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Tweaks
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LOVED IT! Kate, I'd never tried peanuts with avocados before, DELICIOUS! I made this for hubby and was instantly jealous...but it was okay 'cause he shared :) I chose this recipe for the ZWT Spice it Up challenge, meaning that I got to play with the spices. I reduced the paprika and cinnamon to half their amounts and added equal amounts of curry and tumeric. I substituted ground dried chilis and freshly ground black pepper for the cayenne. Thank you for posting Kate! Made for ZWT, please see my rating system as I rate tougher than most.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>