Poultry dip with avocado dip
easy
30 mins
30 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 200 g cherry tomatoes
- 1 coated Tsp medium hot mustard
- 3 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 1 pinch Sugar
- 1-2 TABLESPOONS Olive oil
- 1 (approx. 275 g) Avocado
- 50 ml freshly squeezed lime juice
- 7-10 Tbsp Sweet peppers
- 1 Tomato
- 25 g Schmand
- 3 TABLESPOONS Oil
- 1 pack of deep-frozen poultry dippers in batter (approx. 15 pieces, filling weight: 250 g)
- 1/4 collar Parsley
- 7-10 Tbsp Lettuce leaves
Directions
- 1
Peel and finely dice the onion and garlic. Clean, wash and halve the cherry tomatoes. Mix mustard, vinegar, salt, pepper and sugar. Beat olive oil into it. Mix halved cherry tomatoes, half of the onion and vinaigrette.
- 2
Halve the avocado and remove the stone. Peel and dice the flesh. Put the avocado, lime juice, garlic, salt, pepper and paprika into a tall mixing bowl and puree. Stir in sour cream.
- 3
Season again with salt, pepper and paprika. Clean, wash, quarter, seed and finely dice the tomato. Stir the diced tomatoes, except for a teaspoon, into the avocado cream. Heat the oil in a large pan, add the poultry dippers without defrosting them and fry over medium heat for eight minutes, turning several times.
- 4
In the meantime wash parsley, dab dry and chop finely. Serve tomato salad in a bowl sprinkled with parsley. Pour the avocado cream into a bowl and sprinkle with the tomato cubes put aside.
- 5
Arrange poultry dippers on a plate, garnished as desired with salad and parsley.
Nutrition Facts
810 kcal
29 g
66 g
20 g
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