Avocado canapés
Serve our healthy avocado verrines when you're entertaining. They come in two tasty flavour combinations for easy party prep – crab or Mexican kidney bean
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Prep:20 mins
No cook - Easy
Nutrition per serving
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kcal 57
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fat 4g
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saturates 1g
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carbs 1g
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sugars 1g
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fibre 1g
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protein 3g
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salt 0.2g
Ingredients
- 2 ripe avocados, stoned and peeled (medium)
- ½ lime, juiced
- 2 large ripe tomatoes (225g)
- 1 very small shallot, quartered
- few shakes Worcestershire sauce
- 1 tsp tomato purée
- 125g pack fresh crabmeat, a mix of white and brown meat
- 1 small shallot, very finely chopped
- 220g can kidney beans, drained
- 1 ½ tbsp finely chopped coriander
- ½ tsp ground cumin
- ½ lime, juiced
- sriracha, to serve (optional)
- 4 tsp bio yogurt
- smoked paprika, to serve
Tip
Nutrition per Mexican canapé (8)62 kcals • fat 4g • saturates 1g • carbs 4g • sugars 1g • fibre 2g • protein 2g • salt 0.2g
Method
Very finely chop the avocado, tip into a bowl and mix well with the lime juice. Roughly chop the tomatoes, then put them in a bowl with the shallot, Worcestershire sauce and tomato purée. Blitz with a hand blender until very smooth to make a coulis.
For the crab verrines, spoon half the tomato coulis into glasses then top with half the avocado mixture. Top with a little brown and white crabmeat.
For the Mexican verrines, stir the shallot, beans, coriander and cumin into the remaining tomato coulis, then season to taste with a the lime juice and chilli sauce. Spoon the avocado into glasses and top with the bean mixture. Will keep for up to one day in the fridge.
Dust the crab verrines with paprika. Top the Mexican verrines with ½ tsp yogurt, then dust with paprika to serve.
