Chorizo brød with lime-avocado dip

Name: Chorizo brød with lime-avocado dip
Cook time: 40 min
Total time: 40 min
Yield: 18
Ingredients: 2 Limes; 3 ripe avocados (e.g. the Hass variety); 300 g Whole milk yoghurt; 1 Garlic clove; 7-10 Tbsp salt, pepper; 4 cherry tomatoes; 1/2 bunch Parsley; 2-3 discs (approx. 2 cm thick) White bread; 125 g small chorizo (Spanish pepper sausage); 2 TABLESPOONS Olive oil; 7-10 Tbsp wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 18

2 Limes
3 ripe avocados (e.g. the Hass variety)
300 g Whole milk yoghurt
1 Garlic clove
7-10 Tbsp salt, pepper
4 cherry tomatoes
1/2 bunch Parsley
2-3 discs (approx. 2 cm thick) White bread
125 g small chorizo (Spanish pepper sausage)
2 TABLESPOONS Olive oil
7-10 Tbsp wooden skewers

Directions

1
Squeeze the limes. Cut avocados in half, remove stones. Remove the flesh from the peel and crush with a fork. Mix with lime juice and yoghurt. Peel garlic, chop finely and stir into the cream.
2
Season to taste with salt and pepper.
3
Wash and quarter the cherry tomatoes. Wash parsley, shake dry and chop. Cut bread into about 18 cubes. Peel the skin from the sausage. Cut sausage into approx. 18 thin slices.
4
Heat the oil in a pan. Fry the sausage in it while turning. Drain on kitchen paper. Fry the bread cubes in the frying fat until golden brown and also drain on kitchen paper.
5
Put the avocado dip in small bowls. Put a tomato quarter, a slice of sausage and a bread cube on a wooden skewer. Place on the avocado cream and sprinkle with parsley.